Kimchi Jjigae

Method

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1. Heat the oil in a heavy pot and fry the pork belly over medium-high heat for 5 to 6 minutes until browned and its fat has rendered.

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2. Add the onion and garlic and cook 3 minutes.

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3. Add the chopped kimchi and fry for 5 to 6 minutes, stirring, until it darkens and smells sweet and toasty. This step is what makes the stew taste deep rather than sharp.

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4. Stir in the gochugaru, gochujang, doenjang and sugar and cook 1 minute.

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5. Pour in the stock and the reserved kimchi juice and bring to a boil.

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6. Reduce to a steady simmer and cook, partly covered, for 15 minutes.

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7. Lay the tofu slices on top and simmer 5 minutes more without stirring, so they stay intact.

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8. Scatter with spring onions, drizzle with sesame oil, and serve bubbling with rice.

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Chef’s Tips

• Old, sour kimchi is what you want. Fresh kimchi makes a noticeably duller stew.
• Do not skip frying the kimchi. Five minutes here is worth twenty of simmering.
• A raw egg cracked into the bubbling stew at the table is a common and excellent addition.

Pairing Suggestions

• Soju, traditionally
• Serve with steamed rice and a few banchan
• Finish with fresh fruit

Storage & Reheating

Refrigerate 4 days; it improves overnight. Freezes 2 months, though the tofu texture suffers.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.