Kimchi Jjigae

Ingredients

• 6 oz. pork belly or pork shoulder or 4 oz. bacon
• 1 small onion, finely chopped
• 2 cups chopped Napa cabbage kimchi with juices
• 2 Tbsp. gochugaru (coarse Korean hot pepper flakes)
• 1 Tbsp. gochujang (Korean hot pepper paste)
• 8 oz. firm tofu, cut into 1" pieces
• 2 scallions, thinly sliced
• Cooked rice (for serving)

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