1/3headaged kimchi(If it's big kimchi, you can use 1/4 head)
1tbspminced garlic
1ladlekimchi juice
0.5tbspKorean beef dashida
450mlwater
1/2onion
1/2stalkgreen onion
1/2blocktofu(125g)
1tbspcooking oil
1tbspsugar(for sour kimchi. You can reduce or skip it if your kimchi isn't too sour)
1tbspKorean anchovy fish sauce
Instructions
Cut the pork belly and kimchi into bite-sized pieces.Tip: Use kitchen scissors to cut directly into the pot — no cutting board to clean! Slice the onion and finely chop the green onion.
Heat 1 tbsp of oil in a wok or pot over medium heat.Add the pork belly and cook until the surface is no longer pink.
Add the minced garlic and stir-fry for another minute.
Add the chopped kimchi and 1 tbsp of sugar. (Skip or reduce sugar if your kimchi isn’t too sour.)
Pour in 450ml of water.Add 1 ladle of kimchi juice, 1 tbsp anchovy sauce, and 0.5 tbsp beef stock powder.
Add the onion and green onion.Cover with a lid and simmer over medium-low heat for about 20 minutes. If the water reduces too much, add a little more water as needed.If you cook longer, it tastes better!
Cut the tofu into bite-sized cubes and gently add to the stew.Simmer for another 3 minutes, then serve hot.
Pork Kimchi Jjigae 돼지고기 김치찌개
The fat rendered from the pork gives the broth a rich and deep flavor.