Kimchi Jjigae

Ingredients

• •2 cups well-fermented napa cabbage kimchi, chopped, with its juice
• •8 oz pork belly, sliced
• •1 tbsp gochugaru (Korean chili flakes)
• •1 tbsp gochujang (Korean chili paste)
• •1 onion, sliced
• •3 cloves garlic, minced
• •2 cups water or anchovy broth
• •1 block firm tofu, sliced
• •2 scallions, cut into segments
• •1 tsp sugar
• •1 tsp sesame oil

Steps

1. 1.In a pot or shallow clay pot, cook the pork belly over medium heat until some fat renders and the edges brown slightly.
2. 2.Add the kimchi and stir-fry together with the pork fat for 3-5 minutes, letting the kimchi caramelize slightly - this step deepens the stew's flavor significantly.
3. 3.Stir in the gochugaru and gochujang, coating the pork and kimchi evenly.
4. 4.Add the onion, garlic, and water or anchovy broth, along with the kimchi juice.
5. 5.Bring to a boil, then reduce to a simmer and cook uncovered for 15-20 minutes, until the pork is tender and the broth has reduced and thickened slightly.
6. 6.Taste and add the sugar if the kimchi is very sour, to balance the acidity.
7. 7.Add the tofu slices and scallions in the last 5 minutes, simmering gently so the tofu doesn't break apart.
8. 8.Finish with a drizzle of sesame oil and serve bubbling hot straight from the pot with a bowl of steamed rice.