Kimchi Stew

Source: https://mykoreankitchen.com/kimchi-jjigae/

Ingredients

• 1/2 pound Skinless Pork Belly
• Rice Wine (Mirin)
• Brown Onion
• Green Onion
• 2 small (50g, 1.4 ounces) shiitake mushrooms
• 150g (5.3 ounces) firm tofu
• Korean chili flakes (gochugaru)
• Korean chili paste (gochujang)
• Garlic

Meat

• 180g (0.4 pounds) skinless pork belly, cut into bite size pieces
• 1 Tbsp rice wine (mirin)
• 3 sprinkles ground black pepper

Kimchi & Others

• 3/4 cup aged (at least 2 to 3 weeks old) Kimchi, cut into bite size pieces if not already
• 1/4 small (30g, 1 ounce) brown onion, thinly sliced
• 1/2 stalk small (5g, 0.2 ounce) green onion, thinly sliced
• 2 small (50g, 1.4 ounces) shiitake mushrooms, stems removed, thinly sliced
• 150g (5.3 ounces) firm tofu, sliced into 1cm (0.4 inch) thickness rectangle (or other shapes you may prefer)
• 1 cup water

Jjigae base (mix these in a bowl)

• 1 Tbsp Korean chili flakes (gochugaru)
• 1 Tbsp soy sauce
• 1 tsp Korean chili paste (gochujang)
• 1/4 tsp minced garlic
• 3 sprinkles ground black pepper

Note

• 1 Tbsp = 15ml
• 1 Cup = 250ml