Kimchi Jjigae — Spicy Korean Pork and Kimchi Stew

Cooking method

1. Step 1:

   

   Thinly slice the pork belly. This time I used bacon, picking a leaner one. I sometimes use pork neck for this stew too.

2. Step 2:

   

   Peel the onion, halve it, and slice it into half-moons.

3. Step 3:

   

   Cut the kimchi into large chunks. For soups and stews, you usually want well-fermented kimchi that's been in the fridge more than two weeks (you can find it at stores). I love fresher kimchi that's only been fermenting for a week, so if you make your own, use it at whatever stage you like. :)

4. Step 4:

   

   Cut the tofu into small cubes.

5. Step 5:

   

   Layer the prepared ingredients in a pot. Start with the chopped kimchi.

6. Step 6:

   

   Then pour in the kimchi brine.

7. Step 7:

   

   Spread the onion on top.

8. Step 8:

   

   Then add the thinly sliced pork belly.

9. Step 9:

   

   Add 2 teaspoons of sugar.

10. Step 10:

    

    And 1/2 teaspoon of hot red pepper.

11. Step 11:

    

    Add 1 teaspoon of gochujang (Korean chili paste). You'll find it at Asian and Korean grocery stores. This amount of ground red pepper and chili paste makes a medium-spicy stew — add more of either if you like it hotter.

12. Step 12:

    

    Add 1.5 teaspoons of sesame oil.

13. Step 13:

    

    Pour in the water. Don't stir!

14. Step 14:

    

    Set the pot over medium heat, cover, and cook for 10 minutes.

15. Step 15:

    

    After 10 minutes, take off the lid and stir the stew well.

16. Step 16:

    

    Add the cubed tofu on top, so the broth just barely covers it.

17. Step 17:

    

    Cover again and cook over medium heat for 15 minutes.

18. Step 18:

    

    Sprinkle the finished stew with scallion. I recommend serving it with jasmine rice — it's fragrant, pairs well with Asian dishes, and helps temper the heat. Cook the rice without salt.