Kimchi Stew

Kimchi Jjigae

Ingredients

2 cups kimchi, 200g pork belly, 1 onion, 2 green onions, 1 tbsp gochugaru, 1 tbsp gochujang, 2 tsp soy sauce, 1 tsp sugar, 2 cups anchovy broth, 1 block tofu, garlic, sesame oil

Detail Steps and Procedure

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. Saut 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.

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