Spicy Korean Kimchi Jjigae (Kimchi Stew)

Ingredients

• 2 cups well-fermented kimchi, roughly chopped
• 1/2 cup kimchi juice (from the jar)
• 8 oz pork belly, thinly sliced
• 14 oz firm tofu, cubed
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 3 cloves garlic, minced
• 1/2 onion, thinly sliced
• 2 cups dashi stock or water
• 3 green onions, cut into 1-inch pieces

Instructions

1. 1

   In a medium pot or earthenware pot, lay pork belly slices on the bottom. Add onion over the pork.

2. 2

   Add kimchi on top of the pork and onion. Add garlic, gochujang, gochugaru, soy sauce, and sugar.

3. 3

   Pour in dashi stock and kimchi juice. Do not stir yet.

4. 4

   Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook for 15 minutes, allowing the pork to cook through and the broth to develop.

5. 5

   Now stir gently to combine all the flavors. Taste and adjust with more soy sauce, gochujang, or sugar as needed.

6. 6

   Carefully add tofu cubes and continue simmering for another 10 minutes. The tofu will absorb the broth's flavors.

7. 7

   Drizzle sesame oil over the top and scatter green onions. Serve immediately in the pot with steamed rice on the side.