Kongbiji jjigae

Cut the pork belly into small, bite-sized pieces. Roughly chop the aged kimchi. Slice the onion thinly. Mince the garlic. Slice the green onion diagonally.

Heat a medium-sized pot over medium heat. Add the pork belly and cook until browned and some fat has rendered, about 5-7 minutes.

Add the chopped aged kimchi to the pot with the pork belly and sauté for 5 minutes until the kimchi softens and becomes fragrant.