Korean Aged Kimchi Stew (Deep-Fermented Pork Belly Broth)
Mugeunji jjigae uses deeply fermented, aged kimchi that delivers an intense sour tang and concentrated umami far beyond fresh kimchi. Pork belly renders its fat into the stew, mellowing the sharp acidity while enriching the broth. Tofu cubes absorb the bold flavors and provide a soft contrast. The longer the kimchi has aged, the more complex and punchy this stew becomes.
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Instructions
- 1
Roughly cut the aged kimchi and pork belly into pieces.
- 2
Stir-fry the pork first, then add the kimchi and cook together.
- 3
Add water and simmer over medium heat for at least 20 minutes.
- 4
Add tofu, season with salt, and serve.
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