Kimchi Jjigae

Put the pork belly in a small heavy pot over medium-high heat and sprinkle with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook, stirring occasionally, rendering off some of the fat. When the pork belly is almost cooked, add the Kimchi and stir-fry them together. Add 2 cups water and the garlic. Bring to a boil, then add the ddeok and simmer for about 10 minutes. Add the remaining black pepper, salt and the sugar. Garnish with tofu and scallions . Serve with rice and Korean side dishes.

Dissolve the coarse salt in a large bowl or pot of water. Immerse the cabbages in the water and spread the fine salt between the leaves of the cabbages, especially near the root ends. Set aside for at least 5 hours.

Wash the salted napa 3 times with fresh water, drain well, and then chop into small pieces and place in a large bowl.

Combine the garlic, ginger and onions in a blender and blend into a loose puree. Pour the puree into a bowl and mix together with the fish sauce, shrimp sauce, sugar and chili paste to taste. Pour the sauce over the cabbage and mix in the scallions. Transfer the kimchi to a large nonreactive container, preferably glass, with a tight-fitting lid and let it ferment in the refrigerator for 10 days to 2 weeks. Yield: 6 to 8 cups.

Notes This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.