Kimchi Jjigae (Kimchi Stew)

Ingredients

• 2 cups chopped aged kimchi
• 200 g, sliced thin pork belly
• 200 g, cubed firm tofu
• 1 tbsp gochujang
• 1 tsp gochugaru (Korean chili flakes)(optional)
• 3 cloves, minced garlic
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 3 cups dashi stock or anchovy broth
• 2 stalks, sliced green onion(optional)
• 1/2 medium, sliced onion(optional)

Instructions

1. 1

   Cut the pork belly into bite-sized pieces and chop the kimchi into 1-inch pieces. (5 minutes prep)

2. 2

   Heat sesame oil in a pot over medium heat. Sauté the pork belly with garlic for 2-3 minutes until lightly browned.

3. 3

   Add the kimchi, gochujang, and gochugaru. Stir-fry for 3-4 minutes until the kimchi softens and becomes fragrant.

4. 4

   Pour in the broth and soy sauce, add the onion, and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

5. 5

   Gently add the tofu cubes and simmer uncovered for 5 more minutes.

6. 6

   Taste and adjust seasoning. Garnish with green onion and serve hot with rice. (Total: ~10 min prep, ~30 min cook)