Tofu Jjigae

• 150 grams Thinly sliced pork belly
• 1/2 Onion
• 200 grams Kimchi
• 150 grams Tofu
• 1/2 Japanese leek
• 1/2 bunch Chinese chives
• 800 ml Water
• 1 tbsp *Sesame oil
• 2/3 tsp * Grated garlic
• 3 tsp * Doubanjiang
• 2 tsp *Oyster sauce
• 2 tbsp Beef Dashida
• 1 tsp Chinese soup stock
• 7 to 8 shakes Umami seasoning
• 2 tsp Miso
• 2 tsp Sesame oil to finish

1. Cut up the pork into bite sized pieces.
2. Put the pork into a bowl with the * ingredients and mix well.
3. Cut the chives into 5 cm pieces.
4. Slice the onion.
5. Cut the tofu into bite sized cubes, and slice the leek diagonally.
6. Heat 1 tablespoon of sesame oil in a frying pan and stir fry the pork mixture from Step 1 until the color of the meat changes.
7. Add the onion and kimchi and continue stir frying until the onion is transparent.
8. Add the ingredients and stir fry for an additional 2 to 3 minutes.
9. Add the water and bring to a boil.
10. Add the tofu, skim off the scum and dissolve in the miso.
11. Simmer for about 5 minutes.
12. Add the leek and simmer briefly.
13. Drizzle on the remaining 2 teaspoons of sesame oil.
14. Add the chives; when they have wilted, it's done.
15. The kind of kimchi that uses squid innards or fish sauce tends to be a lot tastier.
16. Usually you'd add kimchi that has gone sour.
17. This is Dashida.
18. You can buy it online or from Korean grocery stores.
19. The flavor just isn't right without this.
20. The jjigae tastes even better the next day.

pork belly, onion, chinese chives, water, sesame oil, garlic, oyster sauce, chinese soup stock, sesame oil

Taken from cookpad.com/us/recipes/169724-tofu-jjigae (may not work)