Dinner · 30 min · korean

Kimchi Jjigae

Ingredients

• 4 oz Pork belly
• 1 cup Kimchi
• 1/2 block Firm tofu
• 1 tsp Gochugaru
• 3 Scallions
• 2 cups Anchovy broth

Steps

1. Cut the pork belly into thin bite-size pieces. Heat a medium pot over medium heat and render the pork 4-5 minutes, until golden at the edges. Its own fat is the base of this stew.
2. Add the kimchi with some of its juice and the gochugaru. Stir-fry 3-4 minutes, until the kimchi is caramelized at the edges and smells toasty.
3. Pour in the anchovy broth, bring to a boil, then reduce to a lively simmer for 12-15 minutes so the flavors meld. The broth should taste deep and sour-savory.
4. Cut the tofu into large cubes so they do not fall apart, slide them in, and simmer 4-5 minutes to heat through.
5. Taste and adjust. More gochugaru for heat, a pinch of salt if needed.
6. Ladle into warm bowls and finish with the sliced scallions.

Build my plan — free

← All recipes