Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat, then add 200 grams of sliced pork belly and cook until lightly browned.

2. 2

   Add 0.5 medium sliced onion and 3 minced garlic cloves to the pot, sautéing until fragrant, about 2 to 3 minutes.

3. 3

   Stir in 2 cups of chopped kimchi, 2 tablespoons of gochugaru, 1 tablespoon of gochujang, 1 tablespoon of soy sauce, and 1 teaspoon of sugar, cooking for 5 minutes to develop flavors.

4. 4

   Pour in 4 cups of water or anchovy broth, bring the mixture to a boil, then reduce the heat to low and simmer for 15 to 20 minutes, allowing the flavors to meld.

5. 5

   Gently add 1 block (300 grams) of diced firm tofu to the simmering stew and continue to cook for another 5 to 7 minutes, ensuring the tofu is heated through.

6. 6

   Taste and adjust seasonings as needed, adding more soy sauce for saltiness or sugar for balance if desired.

7. 7

   Garnish the kimchi jjigae with 2 chopped green onion stalks before serving hot with steamed rice.