Kimchi Jjigae

Ingredients

• 400g well-fermented napa cabbage kimchi, roughly chopped
• 120ml kimchi brine from the jar
• 300g pork belly, sliced 5mm thick and cut into bite-size pieces
• 1 tbsp toasted sesame oil
• 1 tbsp gochugaru (Korean coarse chilli flakes)
• 1 tbsp gochujang
• 1 tsp doenjang (Korean soybean paste)
• 4 garlic cloves, minced
• 1 tsp sugar
• 700ml anchovy stock or plain water
• 300g medium-firm tofu, cut into 1.5cm slabs
• 1 small onion, sliced
• 3 spring onions, cut into 4cm lengths
• 1 tbsp soup soy sauce (guk-ganjang), to finish

Before you cook

• Chop the kimchi into bite-size pieces and reserve the brine that runs off
• Slice the pork belly into bite-size pieces
• Mince the garlic, slice the onion, and cut the spring onions into lengths
• Cut the tofu into slabs and set it aside on a plate

Steps

1. Set a heavy pot over medium heat and add the sesame oil.
2. Add the pork belly and cook it for 4 to 5 minutes, stirring, until the edges are browned and fat has rendered out.
3. Tip in the chopped kimchi and the minced garlic, then stir-fry for 5 minutes so the kimchi loses its raw crunch and takes on the pork fat.
4. Stir in the gochugaru, gochujang, doenjang and sugar, and cook for 1 minute until the paste smells toasted.
5. Pour in the kimchi brine and the anchovy stock, and scrape the bottom of the pot clean.
6. Bring the pot to a boil, then lower the heat and simmer uncovered for 20 minutes.
7. Taste the broth now; it should be tangy and deeply savoury rather than sharp.
8. Scatter the sliced onion over the surface and lay the tofu slabs on top.
9. Simmer for another 8 minutes without stirring, so the tofu stays whole.
10. Season with the soup soy sauce, adding a little at a time until the salt level is right.
11. Drop the spring onions on top and turn off the heat.
12. Carry the pot straight to the table and serve it bubbling with short-grain rice.