Braised Kimchi Porkbelly Roll-up Stew

Kimchi Stew

Ingredients:

15-20 large kimchi leaves, preferably thin 
15-20 thinly sliced pork belly 
2 cups anchovy kelp broth, chicken or vegetable broth
1/2 cup kimchi juice from Jar
2T kochugaru /Korean pepper flakes
1T minced garlic
1teasp sugar(optional)

Directions:

Place long kimchi on the cutting board, top with a pork belly slice, tightly roll so it won't fall apart during cooking. Place all the rolls in a pot.Combine broth, kimchi juice, kochugaru, garlic and sugar, mix well. Gently pour over roll-ups. Cover cook for 10mins, reduce the heat medium-low, cook for another 10mins.