Kimchi jjigae is a variety of a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most jjigae in Korea.
Kimchi is known to have been eaten as pickled vegetables, and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well.
200 grams of Pork belly (about 1/2 pound)
4 or 5 cups of chopped kimchi
1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
onion, green onions
half a package of tofu
sesame oil and water
1. In a shallow pot, put some chopped kimchi and juice.
2. Add sliced onion, hot pepper paste, hot pepper flakes, sugae, and green onions, and pork belly (or tuna).
3. Pour water over top until all the ingredients are submerged.
4. Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over the medium heat).
5. Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Source: Wikipedia, Maangchi