Korean Kimchi Stew (Kimchi Jjigae) with Tofu and Greens

1. 1

   In a pot, sauté pork belly over medium heat until browned. Add garlic and ginger, cooking until fragrant.

2. 2

   Stir in the chopped kimchi and gochugaru, cooking for 3-5 minutes to enhance the flavors.

3. 3

   Pour in the water or broth and bring to a boil. Reduce heat to simmer for 10 minutes.

4. 4

   Add the tofu, zucchini, and mushrooms, cooking for another 5 minutes until tender.

5. 5

   Stir in soy sauce and sesame oil, adjusting seasoning to taste.

6. 6

   Serve hot, garnished with chopped green onions in bowls.

Per serving