Spicy Kimchi Stew (Kimchi Jjigae)

Cut well-aged (sour) kimchi and pork belly into bite-sized pieces.

Sauté the pork and kimchi together in a pot with a little oil.

Add water (or dashi), gochugaru (chili flakes), garlic, and a bit of sugar.

Simmer for at least 20 minutes until the kimchi is tender and the broth is rich.

Add cubes of firm tofu and chopped green onions toward the end.

Serve piping hot with a side of steamed white rice.