A hearty version featuring fermented kimchi and fatty pork belly for deep umami flavor.
Hands-free mode with voice commands & timers
No ratings yet
In a small stone pot (ttukbaegi) or heavy saucepan, heat the sesame oil over medium heat.
Add the pork belly and cook until the fat begins to render and the meat is no longer pink.
Stir in the chopped kimchi, onions, and garlic, sautéing for 3-4 minutes until the kimchi softens.
Add the gochugaru (chili flakes) and stir quickly for 30 seconds to infuse the oil without burning the spice.
Pour in the anchovy broth and soy sauce, bring to a boil, then reduce heat and simmer for 10 minutes.
Carefully scoop the soft tofu into the pot in large chunks, allowing it to heat through for 3 minutes.
Taste the broth and add salt or more soy sauce if needed, then top with chopped green onions.
Crack a raw egg into the boiling stew just before serving and stir gently to create creamy ribbons.
