Kimchi-jjigae

Slice the pork belly into bite-sized pieces and the aged kimchi into similar lengths. Slice the tofu into 2cm thick pieces. Thinly slice the onion and chop the green onions.

In a medium pot or dolsot, add the sesame oil and heat over medium heat. Add the sliced pork belly and sauté until lightly browned and some fat has rendered, about 5 minutes.

Add the sliced kimchi to the pot with the pork. Continue to sauté for another 5-7 minutes, stirring occasionally, until the kimchi softens and becomes translucent.