Recipe Category: Stew, Main Course

Ingredient Prep (Time: 0-10 minutes): Cut 200g pork belly into 1/2-inch cubes. Cut 2 cups well-fermented (sour) kimchi into bite-sized pieces, reserving any liquid. Slice 1 onion, chop 2 green onions (separate white and green parts), mince 2 garlic cloves. Cut 1 block firm tofu into 1-inch cubes.

Render Pork Fat (Time: 10-15 minutes): Heat heavy pot over medium-high. Add pork belly, cook 5 minutes until fat renders and meat starts to brown. Do not drain fat.

Sauté Vegetables (Time: 15-20 minutes): Add kimchi and onion to pot. Stir-fry 5 minutes until kimchi softens and onions become translucent.

Add Seasonings (Time: 20-21 minutes): Add 1 tbsp gochugaru, 1 tbsp gochujang, 2 tsp soy sauce, 1 tsp sugar, minced garlic. Stir 1 minute until fragrant.

Simmer (Time: 21-36 minutes): Add 2 cups anchovy broth (or water) and reserved kimchi juice. Bring to boil, reduce heat to medium-low, simmer 10 minutes.

Add Tofu (Time: 36-41 minutes): Gently add tofu cubes. Simmer 5 more minutes.

Finish (Time: 41-42 minutes): Add green onions and drizzle with 1 tsp sesame oil. Taste and adjust seasoning.

Serve: Ladle into individual stone bowls (ttukbaegi) if available. Serve immediately with rice.

Make Broth (Time: 0-15 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp (5x5cm). Bring to boil, simmer 10 minutes, strain. Discard solids.

Prep Ingredients (Time: 15-25 minutes): Cut 200g beef sirloin into 1/2-inch cubes. Cut 1 zucchini and 1 potato into 1/2-inch cubes. Slice 1 onion, chop 2 green onions (separate white and green), mince 4 garlic cloves, slice 2 fresh chili peppers. Cut 1 block firm tofu into 1-inch cubes.

Sauté Beef (Time: 25-28 minutes): Heat heavy pot over medium-high. Add beef, sauté 3 minutes until no longer pink.

Sauté Aromatics (Time: 28-30 minutes): Add onion and minced garlic, sauté 2 minutes until fragrant.

Add Broth and Paste (Time: 30-32 minutes): In a small bowl, mix 3 tbsp doenjang and 1 tbsp gochujang with 1/2 cup broth until smooth. Add to pot with remaining broth.

Cook Potato (Time: 32-42 minutes): Add potato cubes. Bring to boil, reduce heat, simmer 10 minutes until potatoes are almost tender.

Add Vegetables and Tofu (Time: 42-47 minutes): Add zucchini and tofu. Simmer 5 minutes.

Finish (Time: 47-49 minutes): Add green onions and chili peppers. Simmer 2 more minutes.

Serve: Ladle into bowls. Serve hot with rice and other banchan.

Make Broth (Time: 0-10 minutes): In saucepan, combine 3 cups water, 6 dried anchovies (heads removed), 1 piece dried kelp. Bring to boil, simmer 10 minutes, strain.

Prep Ingredients (Time: 10-20 minutes): Thinly slice 100g pork belly or beef. Chop 1 onion, slice 2 green onions, mince 3 garlic cloves. Clean 100g clams or shrimp (if using).

Heat Pot (Time: 20-22 minutes): Heat stone pot (ttukbaegi) or heavy pot over medium-high. Add 1 tbsp vegetable oil.

Sauté Meat (Time: 22-24 minutes): Add pork, sauté 2 minutes until lightly browned.

Sauté Aromatics (Time: 24-25 minutes): Add onion and garlic, sauté 1 minute.

Add Gochugaru (Time: 25-26 minutes): Add 2 tbsp gochugaru, stir 30 seconds until fragrant.

Add Liquid (Time: 26-31 minutes): Add broth and 1 tbsp soy sauce. Bring to boil.

Add Tofu and Seafood (Time: 31-36 minutes): Add clams/shrimp. Squeeze soft tofu directly from tubes into pot. Gently stir to combine. Simmer 5 minutes until clams open.

Add Egg (Time: 36-37 minutes): Crack 1 egg into center. Add green onions and 1 tsp sesame oil.

Serve: Bring pot to table while still bubbling. Serve immediately with rice.

Ingredient Prep (Time: 0-10 minutes): Cut 200g pork belly into 1/2-inch cubes. Cut 2 cups well-fermented (sour) kimchi into bite-sized pieces, reserving any liquid. Slice 1 onion, chop 2 green onions (separate white and green parts), mince 2 garlic cloves. Cut 1 block firm tofu into 1-inch cubes.

Render Pork Fat (Time: 10-15 minutes): Heat heavy pot over medium-high. Add pork belly, cook 5 minutes until fat renders and meat starts to brown. Do not drain fat.

Sauté Vegetables (Time: 15-20 minutes): Add kimchi and onion to pot. Stir-fry 5 minutes until kimchi softens and onions become translucent.

Add Seasonings (Time: 20-21 minutes): Add 1 tbsp gochugaru, 1 tbsp gochujang, 2 tsp soy sauce, 1 tsp sugar, minced garlic. Stir 1 minute until fragrant.

Simmer (Time: 21-36 minutes): Add 2 cups anchovy broth (or water) and reserved kimchi juice. Bring to boil, reduce heat to medium-low, simmer 10 minutes.

Add Tofu (Time: 36-41 minutes): Gently add tofu cubes. Simmer 5 more minutes.

Finish (Time: 41-42 minutes): Add green onions and drizzle with 1 tsp sesame oil. Taste and adjust seasoning.

Serve: Ladle into individual stone bowls (ttukbaegi) if available. Serve immediately with rice.