Method:

1. Slice the roasted pork belly into 1cm thick bitesize chunks and marinade in a drizzle of Chinese rice wine for 15 minutes.
2. Add the pork belly, chopped kimchi, gochujang and chicken broth into a saucepan. Bring to the boil then simmer on medium-low heat for 15 minutes.
3. Slice the tofu into bite-size pieces and add to the stew, pushing down to ensure the tofu soaks up the stew.
4. After a few minutes, add the sugar and a little juice retained from the fermented kimchi, then switch the heat off.
5. Serve the kimchi jjigae over a bowl of white rice with a garnish of spring onion.