Kimchi Jjigae (Korean Kimchi and Pork Belly Stew with Tofu)

• 1 tbsp Toasted sesame oil
• 250 g Pork belly, skin removed
• 1 medium Yellow onion
• 3 cloves Garlic
• 300 g Kimchi, well-fermented
• 2 tbsp Korean chili flakes gochugaru
• 1 tbsp Gochujang
• 600 ml Water
• 300 g Soft tofu
• 2 Spring onion

1. Slice the pork belly into bite-sized pieces. Thinly slice the onion, and finely chop the garlic. Roughly chop the kimchi if it is in long strands.
2. Heat the toasted sesame oil in a saucepan over medium heat. Add the pork belly and cook for 5 to 7 minutes, stirring, until it has rendered some fat and is lightly browned. Add the onion and cook for 3 minutes until starting to soften.
3. Stir in the garlic, Korean chili flakes gochugaru and gochujang, and cook for 30 seconds until fragrant. Add the kimchi and cook for 3 to 4 minutes, stirring, until it smells rich and tangy. Pour in the water and bring to a gentle simmer.
4. Simmer gently for 15 to 18 minutes, stirring occasionally, until the pork is tender and the broth tastes rounded and spicy. If it reduces too quickly, add a splash more water. Taste and adjust with a little more gochujang if you want it deeper and hotter.
5. Cut the soft tofu into large chunks and slide them into the stew. Simmer very gently for 3 to 4 minutes until warmed through, shaking the pan rather than stirring to avoid breaking the tofu. Slice the spring onion and scatter over the top to serve.

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