The classic, Kimchi Jjigae | Recipe Cart

Ingredients

• 180 g skinless pork belly ((0.4 pounds), cut into bite size pieces)
• 1 Tbsp rice wine ((mirin))
• 3 sprinkles ground black pepper
• 3/4 cup aged Kimchi ((at least 2 to 3 weeks old), cut into bite size pieces if not already)
• 1/4 small brown onion ((30 g / 1 ounce), thinly sliced)
• 1/2 stalk small green onion ((5 g / 0.2 ounce), thinly sliced)
• 2 small shiitake mushrooms ((50 g / 1.4 ounces), stems removed, thinly sliced)
• 150 g firm tofu ((5.3 ounces), sliced into 1cm thickness rectangles, or other shapes you may prefer)
• 1 cup water
• 1 Tbsp Korean chili flakes ((gochugaru))
• 1 Tbsp soy sauce
• 1 tsp Korean chili paste ((gochujang))
• 1/4 tsp minced garlic