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Charlotte Hu's Kimchi Jigae



4 Portions


Ingredients


Method

  1. Slice the roasted pork belly into 1cm thick bitesize chunks and marinade in a drizzle of Chinese rice wine for 15 minutes.

  2. Add the pork belly, chopped kimchi, gochujang and chicken broth into a saucepan. Bring to the boil then simmer on a medium-low heat for 15 minutes.

  3. Slice the tofu into bitesize pieces and add to the stew, pushing down to ensure the tofu soaks up the stew.

  4. After a few minutes, add the sugar and a little juice retained from the fermented kimchi, then switch the heat off.

  5. Serve the kimchi jigae over a bowl of white rice with a garnish of spring onion.

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