Kimchi Jjigae

Ingredients

• 300 g Kimchi
• 200 g Pork Belly
• 120 ml Kimchi Juice
• 250 g Tofu
• 2 pcs Scallions
• 5 pcs Garlic
• 15 g Ginger
• 1 tbsp Gochujang
• 2 tsp Gochugaru
• 1.3333333333333333 tbsp Soup Soy Sauce
• 500 ml Anchovy Stock
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds

Method

1. Chop {kimchi}, slice {tofu} and {scallions}, and mince {garlic} and {ginger} so everything cooks evenly and quickly once the stew starts.
2. Pat {pork_belly} dry, then cook it in a medium pot over medium-high heat until lightly browned and some fat has rendered, seasoning with a little {soup_soy_sauce} for early depth.
3. Lower to medium heat, add {kimchi}, {garlic}, and {ginger} to the pot with the rendered pork fat, and sauté until the {kimchi} darkens slightly and the aromatics smell sweet and fragrant. Stir in {gochujang} and {gochugaru} and bloom briefly so the paste and flakes deepen without scorching.
4. Add {kimchi_juice} and {anchovy_stock}, scraping the pot to release any browned bits, then bring to a rolling boil over high heat. Reduce to medium-low and simmer until the broth turns brick red, the pork is tender, and the flavors taste fully melded. Taste and adjust with more {soup_soy_sauce} if needed.
5. Nestle in {tofu} and simmer gently until heated through and delicate. Off the heat, drizzle with {sesame_oil}, scatter over {scallions} and {sesame_seeds}, and serve immediately while bubbling for the best aroma and texture.