Charlotte Hu's Kimchi Jigae

4 Portions

Ingredients

• Roasted Pork belly, 250g

• Chinese rice wine, 1 tbsp

• Kimchi, 1 cup

• Gochujang, 1 tbsp

• Borough Broth CoChicken broth, 2 packets

• Sugar, 1 tbsp

• Kimchi juice, 3 tbsp

• Firm tofu, 150g

• White rice

• Spring onion

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.