Kimchi Jjigae (Kimchi Stew)

Ingredients

• 2 cups well-fermented kimchi, chopped, with juice
• 1/2 lb pork belly, sliced
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 1 tsp minced garlic
• 3 cups anchovy or pork stock
• 1 block soft tofu, sliced
• 1 onion, sliced
• 2 scallions, cut into pieces
• 1 tsp sesame oil

Instructions

1. 1Sauté pork belly in a pot until rendered and lightly browned.
2. 2Add the kimchi and its juice and stir-fry for 3-4 minutes until fragrant.
3. 3Stir in gochugaru, gochujang, and garlic, cooking for another minute.
4. 4Pour in the stock and bring to a boil, then reduce heat and simmer for 15 minutes.
5. 5Add onion and simmer another 5 minutes until the flavors deepen.
6. 6Add tofu slices and scallions and simmer just until heated through.
7. 7Finish with a drizzle of sesame oil and serve bubbling hot with rice.

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