Kimchi stew with pork and tofu (Kimchi-jjigae)

1. Cut the pork belly into thin bite-sized slices, the kimchi roughly, the onion into half-moons and the tofu into 1.5 cm cubes.

2. Heat the oil in a small pot and fry the pork over medium heat for 3-4 minutes until the fat renders and it browns lightly.

3. Add the kimchi, onion, grated garlic, gochugaru and sugar, and fry together for 4-5 minutes until the kimchi softens and smells fragrant.

4. Pour in the water and 50 ml of kimchi juice, add the soy sauce, bring to the boil, then cook over medium heat for 15 minutes.

5. Slide in the tofu cubes and cook for another 5 minutes; finally scatter over the diagonally sliced spring onion.

6. Serve piping hot, with the pot set on the table, and rice alongside.

Tip: Kimchi-jjigae is Korea's most common everyday stew, and every household makes it differently. The sourer the kimchi, the deeper the flavour – add a little rice vinegar if your kimchi is fresh. The fried pork-and-kimchi base gives the stew its strength, so don't rush it.