Kimchi Jjigae (Kimchi Stew)

Ingredients

• ¾ lb pork belly, sliced
• 2 cups aged kimchi, chopped
• ¼ cup kimchi juice
• 14 oz firm or soft tofu, cubed
• ½ onion, sliced
• 4 cloves garlic, minced
• 2 green onions, chopped
• 2 tbsp gochugaru (Korean chili flakes)
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 4 cups anchovy broth or water
• 1 tbsp cooking oil
• 4 cups cooked rice (optional)

Steps

1. Heat cooking oil in a pot or Dutch oven over medium-high heat. Add sliced pork belly and cook until browned and crispy, about 5-7 minutes. Remove pork and set aside, leaving rendered fat in the pot.
2. Add sliced onion and minced garlic to the pot and sauté until fragrant, about 2-3 minutes.
3. Stir in chopped kimchi, kimchi juice, gochugaru, gochujang, soy sauce, and sugar. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
4. Return the cooked pork belly to the pot. Pour in anchovy broth or water and bring the stew to a boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes.
5. Gently add cubed tofu to the stew and simmer for another 5-10 minutes, or until the tofu is heated through and the flavors have deepened.
6. Stir in sesame oil and half of the chopped green onions. Taste and adjust seasoning if needed.
7. Ladle the hot kimchi stew into bowls and garnish with the remaining green onions.
8. Serve immediately with cooked rice on the side.