Kimchi Stew

Kimchi JjiGae (Kimchi Stew) 
Serves 2-3 
Ingredients:

• ½  Lb. Pork Belly, (OR READ the notes)
• 1 Tbsp. Garlic, finely minced
• 1/4 Onion, chopped
• 2 Cups Fermented Kimchi, chopped
• 1.5-2 Cups Stock/chicken, beef etc. 
• ½ Cup Kimchi juice 
• ½ tsp. Sugar 
• 1 Tablespoon Red Hot Pepper Paste (gochujang) or to your taste
• ½ teaspoon Hot Pepper Powder (gochugaru)
• ¼ teaspoon Ginger, finely minced (or powder) 
• ½ Cup Green Onions + 2 chopped for garnish
• ½ Pack Tofu, cubed
• Salt to taste
• Drizzle of Sesame Oil

Directions:

1. Cut the bacon into bite size or 1 inch size. Discard the skin if any. 
2. Preheat deeper saute-pan on medium high and drop the bacon in. After a few minutes, drop in garlic and onion. Stir and let it cook for a few minutes.
3. Chop fermented cabbage (kimchi) into bite size pieces, and drop in the saute-pan. Stir fry it for 2 to 3 minutes on medium high. 
4. Pour in broth and fermented cabbage (kimchi) juice, stir. 
5. Add red hot pepper paste, red hot pepper powder, ginger and scallions; Stir again and cook on high temperature until boiling point, then turn down the heat and let it simmer, covered for 15 minutes. 
6. Add in the stew cubed tofu, salt to taste if necessary and drizzle of sesame oil. 
7. Garnish the stew with more chopped scallions, chilies and crunchy bacon bits.

Serve it hot and with rice and other banchan{side dishes} 
Enjoy! 

NOTE*

• I am sure some of you don't eat pork. You can use instead: chicken, beef(ground also good), tuna or keep it meatless and use mushrooms as a sub. Most authentic recipe I would say uses pork belly, but you are more than welcome to use whatever is your personal preference. I like adding the pork, and smoked sausages (meat) with pork belly or smoked bacon. It adds so much more flavor. 
• As for Tofu, you can use soft or firm, it's up to your likes, you will not go wrong either way, but it is optional.   
• Also, you can add gochujang (hot pepper paste) and/or gochugaru (hot pepper powder/flakes) half the measurement that I added in the recipe if you cannot handle or tolerate spicy food. OR simply add a little bit at the time until you reach what you like.