Korean Kimchi Jjigae (Kimchi Stew)

Cut 300g of well-fermented kimchi into 3cm pieces and slice 200g of pork belly into bite-size chunks.

Prepare 2 green onions and 1 block of tofu by slicing them into consistent, even thicknesses.

Heat 1 tsp of sesame oil in a pot and stir-fry the pork belly until the surface turns pale and the fat begins to render.

Add the kimchi and cook for 4 minutes until it softens and becomes translucent.

Add 1 tbsp of doenjang for umami and 1 tbsp of gochugaru, stirring for 30 seconds to release the color.

Pour in 800ml of water and some kimchi brine, then bring to a boil over high heat.

Once the stew reaches a rolling boil, reduce to medium heat and simmer steadily for 15 minutes.

This allows the acidity of the kimchi to meld with the pork fat, creating a deeply savory broth.

As the broth thickens, add the sliced tofu and simmer for 5 more minutes until the blocks absorb the spicy liquid.

Adjust the seasoning with soup soy sauce, stirring gently to prevent the tofu from breaking.

Add the green onions and cook for 1 minute to retain their fresh aroma and texture before turning off the heat.

Serve the stew hot with steamed rice, adding fresh chili peppers for extra heat if desired.