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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