Dinner Tonight: Kimchi Jigae (Kimchi Stew) Recipe

• 1/3 pound pork belly, sliced thinly
• 1/2 small onion, sliced
• 1 1/2 cups kimchi, chopped
• 4 garlic cloves, minced
• 1/2 cup kimchi liquid
• 2 cups water
• 1/2 teaspoon dried ginger
• 1 tablespoons shaoxing wine (or mirin)
• 2 tablespoons gochujang (Korean chili paste)
• 2 teaspoons dengjang (or white miso)
• 2 teaspoons soy sauce
• 1 tablespoon gochugaru (Korean dried chili flakes), optional
• 8 ounces silken tofu, sliced into cubes
• 2 scallions, thinly sliced
• 1 tablespoon butter

1. Add pork belly to cold large dutch oven set over medium-high heat. Once fat starts to render off pork belly, add onions. Cook, stirring occasionally, until onions start to soften, about 2 minutes. Add kimchi and garlic. Cook until fragrant, about 30 seconds. Add kimchi liquid, water, dried ginger, shaoxing wine, gochujang, dengjang, and soy sauce. Stir well, and bring to a boil.
2. Once boiling, reduce heat to low, and simmer. Add gochugaru (if using) and tofu. Cook for 20 minutes, adjusting to keep to maintain simmer.
3. Add scallions and butter. Stir soup, being careful not to break up tofu. Serve immediately with white rice.

pork belly, onion, garlic, liquid, water, ginger, shaoxing wine, gochujang, soy sauce, gochugaru, silken, scallions, butter

Taken from www.seriouseats.com/recipes/2010/11/kimhi-jigae-kimchi-soup-recipe.html (may not work)