The classic, Kimchi Jjigae

• 180 g skinless pork belly (0.4 pounds), cut into bite size pieces
• 1 Tbsp rice wine (mirin)
• 3 sprinkles ground black pepper

• 3/4 cup aged Kimchi (at least 2 to 3 weeks old), cut into bite size pieces if not already
• 1/4 small brown onion (30 g / 1 ounce), thinly sliced
• 1/2 stalk small green onion (5 g / 0.2 ounce), thinly sliced
• 2 small shiitake mushrooms (50 g / 1.4 ounces), stems removed, thinly sliced
• 150 g firm tofu (5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer
• 1 cup water

• 1 Tbsp Korean chili flakes (gochugaru)
• 1 Tbsp soy sauce
• 1 tsp Korean chili paste (gochujang)
• 1/4 tsp minced garlic
• 3 sprinkles ground black pepper

Instructions

• steep the side of pork with the rice wine and therefore the ground black pepper for regarding fifteen minutes.

• Cook the Kimchi in a very pan till soft. (You might try this within the pot wherever you'll create this jjigae. try this provided that the pot is sufficiently big to manoeuvre around.)

• place the marinated meat into rock bottom of the pot. Add all the opposite ingredients (Kimchi, onion, mushrooms, bean curd and therefore the base sauce) aside from scallion into the pot.

• Boil the pot on medium high heat at the start then scale back the warmth to medium once it starts boiling. Cook additional till the meat is roasted. (It takes ten to fifteen minutes from the start of step four.) certify the sauce is well integrated into the remainder of the ingredients. (This may be done by gently compounding the sauce round the soup with atiny low teaspoon and splashing the soup over different ingredients each currently then). once the meat is roasted, add the scallion and switch the warmth off.

• Serve with rice (and different aspect dishes).