Kimchi Jjigae

Ingredients

• 2 cups kimchi, coarsely chopped (400g)
• 3/4 pound pork belly, cubed into 1-inch pieces (340g)
• 3 tablespoons kimchi juice from the jar (45ml)
• 4 cups water (950ml)
• 1 block firm tofu, cubed (300g)
• 3 cloves garlic, minced (15g)
• 1 tablespoon gochugaru (Korean red chili flakes) (8g)
• 1 tablespoon soy sauce (15ml)
• 1 teaspoon sesame oil (5ml)
• 1 medium onion, sliced into quarters (150g)
• 4 ounces mushrooms, halved (115g)
• 2 green onions, cut into 2-inch pieces (20g)
• 1/2 teaspoon salt (3g)
• 1/4 teaspoon black pepper (0.5g)

Instructions

1. Heat a large heavy-bottomed pot or Korean stew pot (ttukbaegi) over medium-high heat for 1 minute until warm.
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. Add the minced garlic and gochugaru to the pork, stirring constantly for 30 seconds until fragrant.
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. 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. Add the onion and mushrooms, soy sauce, sesame oil, and salt, stirring well, and continue simmering for 5 minutes.
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. Taste and adjust seasoning with additional salt or soy sauce if needed, then serve immediately in individual bowls while steaming hot.