Bulk Pork Kimchi-jjim (Braised Pork and Kimchi)

How to make it

1. 1

   Rinse the aged kimchi once to take the edge off its saltiness and cut it into 5cm lengths. Cut the pork belly into 4cm pieces.

2. 2

   Cut the onion into thick strips and slice the green onion on the diagonal. Cut the tofu into large pieces and soak the tteokbokki rice cakes in water.

3. 3

   Put the stock ingredients in a pot and bring them to a boil; once it starts boiling, lift out the dashima (kelp). Boil for 20 minutes more, then strain the stock.

4. 4

   Film a large pot with sesame oil and stir-fry the pork belly over medium heat for 5 minutes.

5. 5

   Add the kimchi, onion, minced garlic, gochugaru, sugar, chicken stock, and matsul and stir-fry for 5 more minutes.

6. 6

   Pour in the stock, bring it to a boil, then let it simmer hard over medium-low heat for 30 to 40 minutes.

7. 7

   Add the tteokbokki rice cakes and tofu, boil 8 to 10 minutes more, and finish with the green onion.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.