Kimchi Jjigae

Instructions

1. 1

   Heat a large heavy-bottomed pot or Korean stew pot (ttukbaegi) over medium-high heat for 1 minute until warm.

2. 2

   Add the cubed pork belly and cook for 3-4 minutes, stirring occasionally, until the exterior is lightly browned but the meat is not cooked through.

3. 3

   Add the minced garlic and gochugaru to the pork, stirring constantly for 30 seconds until fragrant.

4. 4

   Pour in the kimchi juice and scrape the bottom of the pot to release any stuck bits, then add the chopped kimchi and stir for 2 minutes to coat everything.

5. 5

   Add 4 cups of water and bring to a rolling boil over high heat, then reduce to medium heat and simmer for 15-20 minutes until the pork is tender and the broth has taken on a deep reddish color.

6. 6

   Add the onion and mushrooms, soy sauce, sesame oil, and salt, stirring well, and continue simmering for 5 minutes.

7. 7

   Gently add the cubed tofu and green onions, then simmer for another 3-4 minutes without stirring vigorously to keep the tofu intact.

8. 8

   Taste and adjust seasoning with additional salt or soy sauce if needed, then serve immediately in individual bowls while steaming hot.