Kimchi (Jjigae) Stew

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• Step 1

  Heat the sesame oil in a medium pot over medium-high heat. Add the sliced pork and cook, stirring occasionally, until it's lightly browned and some fat has rendered, about 3-5 minutes.

  • 1 tsp sesame oil (5 g)
  • 0.50 lb pork shoulder, sliced (225 g)
    (or pork belly)
• Step 2

  Add the chopped kimchi and minced garlic to the pot. Sauté for 5-7 minutes, stirring frequently, until the kimchi softens and becomes fragrant.

  • 1 lb kimchi, chopped (450 g)
    (the more fermented the better)
  • 2 clove garlic, minced (6 g)
• Step 3

  Stir in the gochugaru, gochujang, and sugar. Cook for 1 more minute until everything is well combined and fragrant.

  • 2 tsp gochugaru (4 g)
    (Korean crushed red chili powder)
  • 1 tbsp gochujang (30 g)
    (Korean red pepper paste)
  • 2 tsp sugar (8 g)
• Step 4

  Pour in the reserved kimchi brine and the rice water (or stock). Add the sliced onions. Bring the stew to a boil.

  • 1/4 cup kimchi brine (60 g)
    (use the brine from the kimchi jar)
  • 2 cup anchovy stock (480 g)
    (rice water or chicken or beef broth work too)
  • 1 yellow onion, sliced (200 g)
• Step 5

  Once boiling, reduce the heat to a steady simmer. Cover and cook for 15-20 minutes to allow the flavors to meld and the pork to become tender.
• Step 6

  Gently lay the sliced tofu on top of the stew. For best results, avoid stirring after this point to keep the tofu slices intact. Spoon some of the hot broth over the tofu. Continue to simmer for another 5-7 minutes, until the tofu is heated through.

  • 1/2 package tofu, sliced into 1/2 inch pieces (200 g)
    (medium-firm holds its shape well)
• Step 7

  Remove the pot from the heat. Garnish generously with sliced green onions and serve immediately with rice.

  • 1 stalk green onion, chopped (15 g)