Ingredients & Substitutes

Instructions

1. 1

   In a large pot, sauté 200 grams of sliced pork belly over medium heat until lightly browned and some fat has rendered, about 5 minutes.

2. 2

   Add 0.5 medium sliced onion and 3 minced garlic cloves to the pot, cooking for 3 minutes until fragrant.

3. 3

   Stir in 2 cups of chopped aged kimchi and cook for 5-7 minutes, allowing it to soften and become more aromatic.

4. 4

   Pour in 4 cups of anchovy broth or water, then add 1 tablespoon of Gochujang, 2 tablespoons of Gochugaru, 2 tablespoons of soy sauce, and 1 teaspoon of sugar, stirring well to combine.

5. 5

   Bring the stew to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes to allow the flavors to meld.

6. 6

   Gently add 1 block (350 grams) of cubed firm tofu to the simmering stew and continue to cook for another 5-7 minutes until the tofu is heated through.

7. 7

   Drizzle 1 tablespoon of sesame oil over the stew and garnish with 2 chopped green onion stalks just before serving.