Kimchi Jjigae

Ingredients

• 250 g Kimchi
• 200 g Pork Belly
• 200 g Tofu
• 2 pcs Scallion
• 4 pcs Garlic
• 10 g Ginger
• 1.5 tbsp Gochujang
• 1 tbsp Gochugaru
• 500 ml Soup Stock
• 1 tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 tsp Sesame Seeds
• 1 tsp Sugar
• 0.25 tsp Black Pepper
• 1 tsp Kosher Salt

Method

1. Thinly slice {pork_belly}, chop {kimchi}, slice {tofu} and {scallion}, and mince {garlic} and {ginger} so everything cooks evenly and the stew comes together fast.
2. Set a heavy pot over medium-high heat, add {pork_belly} with a pinch of {kosher_salt} and {black_pepper}, and cook until the fat renders and the edges turn lightly golden.
3. Lower to medium heat, stir in {kimchi}, {garlic}, and {ginger}, season lightly with {kosher_salt}, then cook until the {kimchi} darkens slightly and smells deeply fragrant. Add {gochujang} and {gochugaru} and bloom briefly in the rendered fat for fuller flavor.
4. Pour in {soup_stock}, add {soy_sauce} and {sugar}, bring to a rolling boil over high heat, then reduce to medium-low and simmer until the broth tastes rounded, savory, and slightly thickened. Taste and adjust with more {kosher_salt} if needed.
5. Slide in {tofu} and most of the {scallion}, simmer gently until the {tofu} is heated through without breaking, then finish with {sesame_oil} and {sesame_seeds} for aroma and texture.
6. Ladle the bubbling stew into bowls and top with the remaining {scallion} for a fresh, sharp finish.