Pork Belly Kimchi Jjim

Cut the aged kimchi in half into bite-sized pieces and prepare.

Slice the onion appropriately, not too finely.

Cut the green onion into large pieces.

Place half an onion at the bottom of the pan and lay the meat on top.

Apply ginger syrup to the meat to remove odors and enhance the flavor.

Place the remaining half of the onion and the sliced green onion on top of the meat.

Place the kimchi on top and cut off the head.

Pour in 500ml of rice-washed water.

Drizzle with perilla oil.

Add one tablespoon of red chili powder.

Reduce heat to medium-low and simmer for 35 minutes.

After 15 minutes, stir the kimchi and meat.

Continue to simmer for another 15 minutes.

If there is too much liquid, increase the heat to reduce it.