@andy_cooks: Kimchi-jjigae Ingredients - 400g (14 oz) diced pork belly - 2 tbsp peanut oil - 3 spring onions, white part sliced about 2cm thick, green part finely sliced - 1 yellow onion, sliced - 3 cloves garlic, diced - 500g (17.6 oz) kimchi with the juice - 2 tsp sugar - 1 tsp salt - 2 tsp gochugaru (Korean red pepper flakes) - 2 tbsp gochujang (Korean red pepper paste) - 500ml (17 fl oz) chicken stock - 300g (10.5 oz) tofu - rice, to serve Method 1. Begin by placing a large pot over medium-high heat and add the peanut oil and diced pork belly. Cook for 5-6 minutes, stirring often, before adding the onions, garlic, and kimchi. Stir well and continue cooking for another 4-5 minutes. 2. Now add the white parts of the spring onions, sugar, salt, gochugaru, gochujang, and chicken stock. Stir well, cover the pot, and let it simmer over medium-low heat for 25-30 minutes, stirring every 5-10 minutes. 3. Remove the lid, add the sliced tofu, then replace the lid and continue to cook for another 5 minutes. Garnish with the green parts of the spring onions and serve with steamed rice. #cooking #kimchi #Recipe #food #viral #fyp #soup

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Sunday 26 November 2023 10:06:18 GMT