Kimchi Stew (Kimchi Jjigae)

1.Prepare all ingredients: chop the kimchi, slice pork belly, cut tofu into cubes, slice onion, mince garlic, and chop green onions separating white and green parts.

2.Heat 1 tablespoon vegetable oil in a medium pot over medium-high heat.

3.Add the sliced pork belly and cook until it starts to brown, about 3-4 minutes.

4.Add the minced garlic and the white parts of the green onions; sauté for 1 minute until fragrant.

5.Add the chopped kimchi to the pot and stir-fry together with the pork for about 5 minutes to deepen the flavor and soften the kimchi.

6.Add 1 tablespoon gochugaru (Korean red chili flakes) and 1 tablespoon gochujang (Korean red chili paste) to the pot; stir well to combine and cook for another 2 minutes.

7.Pour in 4 cups of water or anchovy broth and bring the stew to a boil.

8.Once boiling, reduce the heat to medium-low and add the sliced onion, soy sauce, and 1/2 teaspoon sugar. Simmer uncovered for 15 minutes to allow flavors to meld.

9.Gently add the tofu cubes to the stew and continue to simmer for another 5-7 minutes, being careful not to break the tofu.

10.Taste the stew and season with salt as needed.

11.Turn off the heat and drizzle 1 teaspoon sesame oil over the stew for aroma.

12.Garnish with the green parts of the chopped green onions before serving.

13.Serve the kimchi stew hot with steamed white rice and optional side dishes like kimchi or pickled vegetables.