Kimchi Jjigae (Kimchi Stew)

Ingredients

• 10 1/2 ozpork belly, sliced into strips
• 14 ozkimchi, well fermented and sour, roughly chopped
• 1/2 cupkimchi brine, from the jar
• 1onion, sliced
• 3 clovesgarlic, minced
• 1 tbspgochugaru
• 1 tbspgochujang
• 1 tbspsoy sauce
• 10 1/2 ozfirm tofu, cut into thick slices
• 3scallions, cut into short lengths
• 2 tspsesame oil
• 2 1/8 cupswater

Method

1. 1

   Cook the pork belly strips in a dry heavy pot over medium-high heat for 5 minutes, until the fat has run and the edges are browned.

2. 2

   Add the chopped kimchi and cook for 5 minutes in the pork fat, stirring, until it darkens and smells sweet rather than sharp.

3. 3

   Stir in the garlic, gochugaru, gochujang and soy sauce and cook for another minute so the chili blooms in the fat.

4. 4

   Pour in the kimchi brine and water, add the onion, and bring to a boil. Turn it down and simmer for 15 minutes.

5. 5

   Lay the tofu slices on top, cover, and simmer for a final 5 minutes without stirring so they stay whole.

6. 6

   Scatter over the scallions and drizzle with sesame oil. Serve bubbling, with rice on the side.

Nutrition per serving