Kimchi Stew (Kimchi Jjigae)

Ingredients

• 200g pork belly (cut into small bite sized pieces)
• 2 cups well fermented kimchi (cut into bite sized pieces)
• 1 cup kimchi juice
• 1 tsp garlic (minced)
• 1/2 onion (sliced)
• 2 tsp gochugaru (Korean red chilli flakes)
• 1½ cups water or anchovy stock
• 150g regular/firm tofu (sliced into small rectangles)
• 1-2 spring onion stalks (sliced)
• Salt or soy sauce (to taste)