The classic, Kimchi Jjigae

Ingredients

• Pork belly

  Fresh, raw

  180g

• Rice wine vinegar

  1 tbsp or 15g

• Pepper

  Spices, black

  3 dash or 0.3g

• Skittles original bite size candies

  Candies, mars snackfood us

  ¾ cup or 154g

• Onions

  Raw

  ¼ small or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  50g

• Mushrooms

  Oyster, raw

  2 small or 30g

• Tofu

  Raw, firm, prepared with calcium sulfate

  150g

• Water

  Plain, clean water

  1 cup or 237g

• Chili

  No beans, canned entree

  100g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Chili

  No beans, canned entree

  100g

• Garlic

  Raw

  ¼ tsp or 0.7g

• Pepper

  Spices, black

  3 dash or 0.3g

Directions

1. Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
2. Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
3. Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
4. Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
5. Serve with rice (and other side dishes).
6. Recipe by: Sue | My Korean Kitchen (source: https://mykoreankitchen.com/kimchi-jjigae/)