150g pork belly – skinless diced
2 garlic cloves, grated
1 tbsp ginger, grated
1 tbsp soya sauce
½ small onion, sliced thin
200g kimchi -1 cup tightly packed
½ wombok chinese cabbage, chopped
250ml soju, korean rice wine
¼ cup miso
750ml chicken stock or water
½ cup oyster mushrooms
½ cup shiitake mushrooms
2 tbsp Korean chili paste (gochujang)
2 tsp Korean bean paste (doengjang)
1 tbsp Korean chili flakes (gochugaru) to taste
4 spring onions, thinly sliced
¼ cup coriander, chopped
1 cup bean shoots
225 grams tofu – soft cut into large cubes
Heat a heavy bottomed pot until hot and then add the pork belly. Allow some of the fat to render out of the pork belly, then add the olive oil, onions, garlic and ginger. Sauté until the mixture is very fragrant. Add the kimchi, miso, mushrooms, wombok, soya sauce, stock, soju, Korean chilli paste, and Korean bean paste, stirring everything together to combine.
Bring to a boil and taste for spiciness, adjust with chilli flakes to increase the heat to where you want it. Turn down the heat to a simmer and let it cook for 45 minutes – 1hr 15 minutes, or until the pork and kimchi are tender.
When you’re ready to serve the kimchi jjigae, add the tofu, coriander, bean shoots, green spring onions and give it a quick stir to incorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl of rice.