Kimchi Jjigae

Ingredients

• 2 cup kimchi
• ¾ lb pork belly
• 14 oz firm tofu
• 1 medium onion
• 4 clove garlic
• 2 green onions
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• ½ cup kimchi juice
• 3 cup water or anchovy broth
• 4 oz mushrooms (shiitake or enoki) (optional)
• 2 cup rice (optional)

Steps

1. Slice pork belly into 1-inch pieces. Dice onion and mince garlic. Cut tofu into 1-inch cubes and slice green onions.
2. Heat a pot over medium-high heat. Add pork belly and cook until browned and some fat has rendered, about 5-7 minutes. Drain excess fat if desired.
3. Add onion and garlic to the pot and sauté until fragrant, about 2-3 minutes. Stir in kimchi and cook for another 5 minutes, stirring occasionally.
4. Add gochugaru, gochujang, soy sauce, sesame oil, sugar, kimchi juice, and water (or broth) to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
5. Gently add tofu and mushrooms (if using) to the stew. Simmer for another 5-7 minutes, allowing the flavors to meld.
6. Taste and adjust seasoning if needed. Garnish with sliced green onions before serving.
7. Serve hot with a bowl of steamed rice, if desired.