Kimchi Jjigae (kimchi stew

Ingredients:

200 grams of pork belly (about ½ pound), 4 or 5 cups of chopped Kimchi, 1 TBS sugar, 1 tsp of hot pepper flakes, 1 TBS hot pepper paste (“gochujang”), 1 onion, 2 or 3 green onions, half a package of tofu, sesame oil, and water. 1) In a shallow pot, put 5 cups of chopped Kimchi, including some juice from the kimchi container. 2) Add 1 medium sized sliced onion, 1 TBS of hot pepper paste, 1 tsp of hot pepper flakes, 1 TBS of sugar, and 3 green onions (cut them into pieces 5 cm long). 3) Pour water into the pot until all ingredients are submerged. 4) Cover the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat, and then turn down the heat over medium heat for the rest)

*tip: Add more water if the stew is too thick 5) Add tofu and boil it 5 minutes more. Add some sesame oil to the pot right before serving.