泡菜豆腐湯（泡菜鍋）Kimchi and Tofu Stew (Kimchi Jjigae)

Prep 10 min·Cook 35 min

1. 1You're here
   Step 1.

   Heat the sesame oil in a heavy pot and fry the pork over medium-high heat for 3–4 minutes until the fat runs.

   1 tbsp Sesame oil300 g Pork belly (or shoulder), sliced 5 mm thick

   4 minStir-fry
2. 2
   Step 2.

   Add the kimchi and onion and stir-fry for 5 minutes until the kimchi softens and smells toasty.

   400 g Sour kimchi, cut into 3 cm pieces1 Onion, sliced

   5 minStir-fry
3. 3
   Step 3.

   Stir in the gochugaru, gochujang, garlic and sugar for 30 seconds.

   1 tbsp Gochugaru (Korean chilli flakes)1 tbsp Gochujang (Korean chilli paste)3 cloves Garlic, chopped1 tsp Sugar

4. 4
   Step 4.

   Pour in the water (or stock) and kimchi juice, bring to the boil, then cover and simmer for 20 minutes.

   800 ml Water100 ml Kimchi juice from the jaroptional: 800 ml Korean Anchovy and Kelp Stock

   20 minBraise / stew

   Wok-chan's tip鑊仔貼士

   Long simmering is the secret: the kimchi turns silky and the broth goes from sharp to deep.
5. 5
   Step 5.

   Lay the tofu on top and simmer for 5 minutes more.

   300 g Firm or medium tofu, sliced 1 cm thick

   5 min
6. 6
   Step 6.

   Add the spring onion and chilli, taste and add salt if needed. Serve bubbling with rice.

   2 stalks Spring onions, sliced1 Green chilli, slicedto taste Salt