6ouncespork belly or shoulder (or beef chuck or brisket)
1.5pounds kimchi (1 quarter of the whole napa cabbage)You can use more or less kimchi. Simply adjust the water amounts.
1/2cupjuice from kimchi
1.5cupswater (or anchovy broth)If making rice, use the water used to rinse rice (ssalddeumul, 쌀뜨물) instead of plain water.
1to 2 teaspoonsgochugaru (Korean red chili pepper flakes)
1or 2 scallions, roughly chopped
1teaspoonsugarYou can omit if you like. (see note)
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 or use the whole quarter cabbage kimchi intact.
Add to the pot with the meat. Add the kimchi juice, water(or broth), and gochugaru. Bring it to a boil over medium high heat. Reduce the heat to medium low. Simmer, covered, until the kimchi and meat are tender, about 40 minutes. If the liquid is evaporating too quickly, add more water (or broth) or reduce the heat.
Stir in the scallions and sugar, 5 minutes before turning the heat off. Serve with cooked rice.
A little bit of sugar to the stew balances out the sour taste of kimchi. It rounds up the flavor nicely, but it's not absolutely necessary if you don't want to use sugar.