Kimchi Jjigae

10 Slice the pork belly into 1/2 inch thick pieces. 
1 In a ddukbaegi (earthenware pot) or a regular pot, add the pork, water, and salted fermented shrimp. Bring to a boil and cook for 15 minutes over medium-low heat.
5 After 15 minutes, add the kimchi, coarse gochugaru, fine gochugaru, and garlic. Let the stew simmer for another 15 minutes until the kimchi has softened. Taste for seasoning and add soup soy sauce if needed. Depending on how salty your kimchi is, you may or may not need to add this so be sure to taste first!
8 Once the seasoning is complete, add the tofu on top. Tofu is very delicate so avoid mixing the stew after you add it in.
9 Garnish with the scallions and peppers and let simmer for another 30 seconds. Serve hot with a fresh bowl of rice and enjoy!