Pork Belly and Kimchi Doenjang Jjigae

Ingredients

• 250 grams Pork belly, sliced into bite-sized pieces
• 1 cup Aged kimchi, chopped
• 3 tablespoons Doenjang (Korean soybean paste)
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 3 cups Anchovy and kelp stock (or water)
• 200 grams Firm tofu, cubed
• 0.5 medium Onion, sliced
• 0.5 medium Zucchini, sliced into half-moons
• 1 tablespoon Minced garlic
• 2 stalks Green onions, chopped
• 2 pieces Shiitake mushrooms, sliced(optional)
• 1 piece Green chili pepper, sliced(optional)

Instructions

1. 1

   In a heavy-bottomed pot or dolsot, cook the pork belly over medium heat until the fat renders and the meat begins to brown slightly.

2. 2

   Add the chopped kimchi and minced garlic to the pot, sautéing with the pork fat for 3-4 minutes until the kimchi softens.

3. 3

   Stir in the gochugaru and the doenjang, coating the pork and kimchi evenly to release the aromatics.

4. 4

   Pour in the anchovy stock and bring the mixture to a vigorous boil, then reduce heat to medium-low.

5. 5

   Add the onions, zucchini, and shiitake mushrooms; simmer for 10 minutes to allow the flavors to meld and the vegetables to tenderize.

6. 6

   Gently slide in the tofu cubes and continue to simmer for another 5 minutes, being careful not to break the tofu.

7. 7

   Taste the broth; if it is too salty, add a splash of water, or if too bland, add a teaspoon more of doenjang.

8. 8

   Top with sliced green onions and chili peppers before serving hot with a side of steamed white rice.