Kimchi Jjigae with Pork Belly & Tofu

🔥 Prep

• Chop the 300 g aged kimchi into bite‑sized pieces.
• Slice the 250 g pork belly into thin strips (≈0.5 cm thick).
• Cube the 200 g firm tofu into 2‑cm dice.
• Thinly slice the 3 scallions, separating white and green parts if desired.
• Dice the 0.5 yellow onion into small pieces.
• Mince the 5 cloves of garlic.
• Measure out 1.5 tbsp Korean chili flakes (gochugaru), 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper.
• Prepare 500 ml anchovy broth and 200 ml water, keeping them ready.

🔥 Cook

• 1. Heat a medium‑sized pot over medium heat and add the 1 tbsp toasted sesame oil.
• 2. Add the sliced pork belly and sauté for 3‑4 minutes until the fat renders and the meat turns lightly golden.
• 3. Push the pork to the side and add the diced onion and minced garlic to the pot; sauté for 2 minutes until fragrant and translucent.
• 4. Stir in the chopped kimchi and cook for 3 minutes, allowing it to soften and release its juices.
• 5. Add the 1.5 tbsp Korean chili flakes and 1 tbsp gochujang; mix well and cook for 1 minute to toast the spices.
• 6. Pour in the 500 ml anchovy broth and 200 ml water, then add the 1 tbsp soy sauce, 1 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper; bring the mixture to a gentle boil over medium‑high heat.
• 7. Once boiling, reduce the heat to low and simmer for 10 minutes to develop the broth’s depth.
• 8. Gently slide the cubed tofu into the pot; simmer for an additional 5 minutes on low to warm the tofu through without breaking it.
• 9. Taste and adjust seasoning with extra salt or pepper if needed; finish by stirring in the sliced scallion whites (or greens) and let them wilt for 30 seconds.
• 10. Remove from heat; the stew should be bubbling slightly and aromatic.

🔥 Serve

• Ladle the hot kimchi jjigae into individual stone bowls (ttukbaegi) or deep bowls.
• Garnish with extra sliced scallion greens and a drizzle of sesame oil if desired.
• Serve immediately with a bowl of steamed short‑grain rice and optional side dishes such as kimchi, pickled radish, or lettuce wraps.