6ouncespork belly or shoulder (or beef chuck, round, or loin)
1-1/2pounds kimchi (1 quarter of the whole napa cabbage)
1/2cupjuice from kimchi
1cupanchovy broth (or water)
1teaspoongochugaru (Korean red chili pepper flakes)
1or 2 scallions, roughly chopped
Cut the pork meat into large chunks (about 1/2-inch thick). In a pot, preferably with a thick bottom, combine the meat with the ginger and garlic.
Cut the kimchi crosswise into 2 or 3 sections.
Add to the pot with the meat. Add the kimchi juice, broth (or water), and the gochugaru. Bring it to a boil. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, 30 – 40 minutes. If the liquid is evaporating too quickly, reduce the heat a bit further and/or add more liquid.
Stir in the scallions and sugar, toss well, and turn off the heat. Serve with steamed rice.