Samgyeopsal Kimchi Jjim (Pork Belly Kimchi Stew)

Cut the pork belly into halves for easier cooking.

First, lay slices of pork belly on the bottom of the pot and generously sprinkle chopped green onions over it to infuse the meat with flavor.

Place a whole head of kimchi on top of the green onions.

Pour enough rice water over the ingredients to submerge them, and then generously drizzle perilla oil over the kimchi.

Once the broth starts to simmer, add 1 tablespoon of gochugaru (Korean chili powder) and reduce the heat to medium-low.

Cook the meat for approximately 35 minutes until it is fully cooked, and continue simmering until the kimchi softens and releases its flavor from the Korean radish.

After 30 minutes of cooking, if there's a lot of broth and Korean radish in the pot, increase the heat and simmer for another 5 minutes until most of the liquid has evaporated.