Roasted Pork belly, 250g
Chinese rice wine, 1 tbsp
Kimchi, 1 cup
Gochujang, 1 tbsp
Sugar, 1 tbsp
Kimchi juice, 3 tbsp
Firm tofu, 150g
Slice the roasted pork belly into 1cm thick bitesize chunks and marinade in a drizzle of Chinese rice wine for 15 minutes.
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.
Slice the tofu into bitesize pieces and add to the stew, pushing down to ensure the tofu soaks up the stew.
After a few minutes, add the sugar and a little juice retained from the fermented kimchi, then switch the heat off.
Serve the kimchi jigae over a bowl of white rice with a garnish of spring onion.