Kimchi Jjigae with Pork and Tofu Kimchi Stew with Pork and Tofu

Rinse the rice in cold water until the water runs clear, then cook in a rice cooker or a small pot with 400 ml of water for 15–20 minutes until tender.

Slice the pork belly into bite-sized pieces (about 2 cm thick). Drain the tofu and cut into 2 cm cubes. Thinly slice the onion, mince the garlic, and slice the scallions into thin rings.

Heat the sesame oil in a medium pot over medium-high heat. Add the pork and cook for 3–4 minutes until lightly browned.

Add the onion and garlic, and sauté for 2 minutes until softened. Then add the kimchi, gochugaru, gochujang, and soy sauce, and stir for 1 minute until fragrant.

Pour in the water, bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.

Gently add the tofu cubes and simmer for another 5 minutes until the tofu is heated through and the flavors meld. Taste and adjust seasoning with salt if needed.

Ladle the stew into bowls, top with sliced scallions, and serve with the steamed rice on the side.