Kimchi jigae

The best kimchi stew. Can skip the pork if you want to make this veggie or vegan :)
Kimchi jigae Photo

Ingredients - 

1
 tbsp soy sauce
250
g pork belly
2
 tsp sesame oil
150
g kimchi (

old

)
1
 bunch enoki mushrooms
2
l kombu dashi broth
8
 spring onions
2
 tsp sugar
5
 leaves napa cabbage
6
 cloves garlic
1
 tbs gochugaru
50
g sweet potato noodles
200
g bean sprouts
2
 onion(s)
3
 tbsp gochujang
1
 tbsp miso
250
g medium tofu

Instructions

1
Mince the garlic and separate the white and green part of the spring onion and cut into chunks. Slice the onion and kimchi if needed.
2
Add all of the ingredients bar the tofu, enoki mushrooms, cabbage, green parts of the spring onion and sweet potato noodles to the broth.
3
Simmer on a low heat until the pork becomes tender - around 30-40 mins.
4
Add the sweet potato noodles, cabbage and enoki mushrooms. Simmer for longer until soft.
5
Finally add the tofu and cook until heated through.
6
Top with the green part of the spring onion and serve with white rice