Kimchi Jjigae

Ingredients

1 to 1.5 cups kimchi (old kimchi works best - tastes slightly sour)
kimchi juice
1 pack tofu
2 stalks green onions/scallions
1 jalepeno/chili pepper
1/2 of large onion
2 -3 cloves of garlic
oil
2 cups water
approximately 1/4 cup gochujang (red pepper paste)
2 - 3 tbsp gochugaru (red pepper flakes)
pork belly chunks (or any pork with fat)*
1 hobak (use zuccini, if you cannot find korean hobak)
dashida - optional

Directions

Prior to cooking, prepare the following.

Roughly chop kimchi into smaller chunks
Cube tofu into bite sized pieces
Slice scallions on a bias (on an angle) into 1-inch long slices
Chop onion into smaller slices
Mince garlic (use pre-minced if possible)
Slice chili pepper on a bias
Slice zuccini (hobak) into 1/4 inch slices, then cube them into bite sized pieces

In pot, add a little bit of oil (just a little - pork already has a lot of fat, so you wont need much). Add minced garlic to flavor the oil. Then add in pork belly chunks and cook until meat turns white. Then add in kimchi chunks and cook for about 2 - 3 minutes (this will help the soup cook faster). Add in water (approximately 2 cups serves 4 individual servings). Bring heat up to high and boil for a few minutes. Add one scoop (a little less than 1/4 cup) of gochujang (red pepper paste) and stir until dissolved. Add a couple tablespoons of gochugaru (red pepper flakes). Let it cook on medium heat for approximately 5 to 7 minutes (this will allow for the kimchi to cook through). Stir occassionally. Taste and if needed, reseason with kimchi juice and dashida. Then add in zuccini cubes, tofu, onion, and chili pepper slices. Let it cook for another 4 minutes or so before adding in the scallions. (add in scallions last because you dont want them to wilt completely).

Serve with Rice