Kimchi Jjigae (Kimchi Stew)

How to Make It

1. 1

   In a heavy pot over medium-high heat, sauté pork belly pieces until lightly browned and fat renders, about 5 minutes.

2. 2

   Add kimchi and kimchi juice to the pot. Stir-fry with the pork for 3 minutes until the kimchi starts to caramelise slightly.

3. 3

   Add garlic, gochugaru, and gochujang. Stir to coat everything in the paste.

4. 4

   Pour in stock or water. Bring to a boil, then reduce to a simmer. Add onion.

5. 5

   Simmer for 15 minutes uncovered until the broth turns deep red and flavoursome.

6. 6

   Gently lay tofu slices into the stew. Simmer for another 5 minutes without stirring to keep tofu intact.

7. 7

   Taste and adjust — add a pinch of sugar if too sour, or a little more gochujang for depth.

8. 8

   Finish with sesame oil and garnish with spring onions. Serve bubbling hot alongside steamed rice.