Kimchi Jjigae

Ingredients for 2 servings:

• 1 bunch of spring onions
• 1 onion(s)
• lots of ginger
• 150 g mushrooms
• 300 g pork belly with rind
• Fat for frying
• 300g kimchi
• 2 tbsp Gochujang (Korean chili paste)
• 2 cloves garlic
• n. B. water
• possibly salt
• possibly sugar
• some coriander to sprinkle on top

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Korean cabbage soup

Peel and slice the spring onions. Cut the onion and ginger into half slices, peel and slice the mushrooms, and finely chop the garlic. Cut the meat and kimchi into bite-sized pieces. Brown the meat in a pan with plenty of fat. Add the kimchi and its juices to the meat and fry for 2 minutes. Add the onion, ginger, mushrooms, gochujang, and garlic. Pour in water until everything is covered and simmer in a covered pan over low heat for 30 minutes. Season with salt and sugar, if desired. Roughly chop the coriander leaves. Place the kimchi jjigae in a bowl, stir in the spring onions, and sprinkle with the coriander. Serve with a bowl of rice.