Salmon Belly Kimchi Jjigae

Ingredients

• 750 g salmon belly and/or salmon fins
• 1/2 cup kimchi
• 4 tbsp kimchi juice (adjust according to your taste)
• 1 tbsp gochujang (red pepper paste)
• 1 tbsp gochugaru (red pepper flakes)
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 2 stalks spring onions, chopped
• fish sauce
• water

Instructions

1. 1

   In a soup pot add the kimchi then cook over medium heat for 5 minutes.

2. 2

   In a bowl, combine together sesame oil, garlic, gochujang, and gochugaru.

3. 3

   Add in the salmon belly to the bowl then stir to coat salmon, now add the salmon to the soup pot.

4. 4

   Pour enough water to cover the ingredients and add the kimchi juice.

5. 5

   Bring it to a boil over medium heat then let it boil, once boiling put heat to low then simmer for 5 more minutes.

6. 6

   Add in the chopped spring onions then serve immediately.