gluten-free joc soups and stews Korean Kimchi Jjigae

Ingredients:

1 cup well-fermented kimchi
1/2 pound pork belly, thinly sliced
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon gochugaru (Korean red pepper flakes)
3 cups water or unsalted broth
2 teaspoons gluten-free soy sauce
1 tablespoon sesame oil
2 scallions, chopped

Steps:

In a pot, sauté pork belly until lightly browned.
Add onions and garlic, cook until fragrant.
Stir in kimchi and gochugaru, cook for 3-5 minutes.
Pour in water or broth, bring to a boil, then reduce to a simmer.
Add gluten-free soy sauce and let it simmer for 15-20 minutes.
Drizzle with sesame oil and garnish with scallions.
Serve hot with steamed rice. Enjoy your flavorful kimchi jjigae!