Kimchi Jjigae with Rice

Ingredients

Quantities are for one portion.

• 100 gfermented kimchi, chopped
• 50 gfirm tofu, cubed
• 70 gdry white rice
• 1 tspgochugaru (korean chili flakes)
• 1 tbspsesame oil
• 15 mlsoy sauce
• 150 gpork belly, cut into thick strips

Method

1. Rinse and cook the white rice in a rice cooker until fluffy.
2. Heat a heavy-bottomed pot. Add the pork belly strips and fry until they brown and render their fat.
3. Add the chopped fermented kimchi to the hot pork fat and sauté for a few minutes.
4. Pour water into the pot to cover the ingredients. Add the gochugaru and soy sauce.
5. Bring the stew to a boil, then lower the heat. Cover and simmer slowly until the pork is very tender and the broth is rich.
6. Lay the cubed firm tofu gently into the simmering broth to warm through.
7. Drizzle the sesame oil over the stew. Serve bubbling hot beside a bowl of steamed rice.