Chodang Sundubu Jjigae

Prepare the vegetables: Slice the Yellow onion, Korean zucchini, and Korean radish. Chop the Aged kimchi. Mince the Garlic. Roughly chop the Green onion, reserving a portion for garnish.

Heat a medium-sized pot or ttukbaegi (earthenware pot) over medium heat. Add Vegetable cooking oil, then add the Pork belly and sauté until lightly browned and some fat has rendered.

Add the chopped Aged kimchi to the pot with the Pork belly and continue to sauté for 3-4 minutes until the kimchi softens.