Hearty Kimchi Potato and Pork Belly Stew (Kimchi Jjigae with Potato)

1.Heat the neutral cooking oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

2.Add the pork belly pieces and cook, stirring occasionally, until they are nicely browned and some fat has rendered out, about 6-8 minutes. Drain off excess fat if necessary, leaving about 1 tablespoon in the pot.

3.Add the chopped kimchi and sliced onion to the pot. Sauté with the pork for 5 minutes until the kimchi softens and darkens slightly.

4.Stir in the minced garlic, gochugaru, gochujang, soy sauce, sugar, and the reserved kimchi juice. Cook for 1 minute until fragrant.

5.Pour in the anchovy stock (or water). Bring the mixture to a boil, then reduce the heat to medium-low.

6.Add the potato chunks to the stew. Cover the pot partially and let it simmer gently for 20 to 25 minutes, or until the potatoes are fork-tender and the broth has slightly reduced and deepened in flavor.

7.Taste the stew and adjust seasoning if necessary (add a pinch of salt if needed, or more gochugaru for heat).

8.Ladle the hot stew into serving bowls. Drizzle each serving with a few drops of toasted sesame oil and garnish generously with sliced scallions and sesame seeds.