Kimchi jjigae

Make this spicy, warming Korean comfort food using pork belly and mature kimchi for maximum flavour

Ingredients

• 400 g mature kimchi
• 1 tbsp vegetable oil
• 0.25 small brown onion , finely sliced
• 200 g pork belly , finely sliced
• 5.5 tsp gochugaru (Korean red pepper flakes)
• 1 tsp caster sugar
• 150 g firm tofu , drained
• 2 spring onions , finely chopped

Steps

1. Drain the kimchi in a sieve over a measuring jug (you'll need about 100ml brine, so top up with more from the jar if needed). Heat the oil in a large saucepan over a high heat and fry the drained kimchi, brown onion and pork belly for 5 mins. Stir in the gochugaru and sugar, then fry for another 2 mins. Pour in 800ml water and the reserved kimchi brine, then bring to the boil. Simmer, uncovered, over a high heat for 15 mins.
2. Slice the tofu into 5cm squares that are about 1cm thick, then arrange these over the kimchi jjigae. Cover the pan with a lid and cook for 3-4 mins, or until the tofu is heated through. Scatter over the spring onions to serve.