Kimchi Jjigae (Kimchi Stew with Pork and Tofu)

Method

1. 1

   Sizzle the pork belly in sesame oil in a heavy pot over medium heat until its fat renders and the edges brown, about 5 minutes.

2. 2

   Add the kimchi and stir-fry another 5 minutes until it softens and smells caramelized.

   💡 Frying the kimchi first is the step most beginners skip — it turns sharpness into depth.

3. 3

   Stir in the gochujang, gochugaru, garlic and onion, then pour in the water and any reserved kimchi juice.

   💡 Kimchi juice is free seasoning; never pour it down the drain.

4. 4

   Simmer, partly covered, for 15 minutes so the flavors knit together.

5. 5

   Slide in the tofu slabs and simmer 5 minutes more without stirring hard, so they stay whole.

6. 6

   Taste, season with salt only if needed, scatter with scallions and bring the pot straight to the table with bowls of rice.