Kimchi Jjigae Stew

Instructions

1. Step 1

   Heat the sesame oil in the large pot over medium heat. Add the pork belly and cook, stirring occasionally, until lightly browned and no longer raw on the surface.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Pork Belly, 10.0 ml Sesame Oil

   Cookware: large pot, wooden spoon

2. Step 2

   Add the onion and cook over medium heat until it begins to soften.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic

   Cookware: large pot, wooden spoon

4. Step 4

   Add the kimchi and cook over medium heat, stirring occasionally, until softened slightly.

   Timer: 4 min (fixed)

   Ingredients used: 450.0 gr Kimchi

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the gochugaru, gochujang, soy sauce, fish sauce, and sugar until the pork and kimchi are evenly coated.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 ml Fish Sauce, 12.0 gr gochugaru, 30.0 gr Gochujang, 8.0 gr Granulated Sugar, 15.0 ml Soy Sauce

   Cookware: large pot, wooden spoon

6. Step 6

   Pour in the kimchi brine and water. Bring the stew to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 ml Kimchi Brine, 720.0 ml Water

   Cookware: large pot, wooden spoon

7. Step 7

   Reduce to low heat and simmer uncovered until the broth is rich and the pork is tender.

   Timer: 15 min (fixed)

   Cookware: large pot

8. Step 8

   Nestle the tofu slices into the stew and simmer over low heat until heated through and the pork reaches at least 71°C internally.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Firm Tofu

   Cookware: large pot

9. Step 9

   Scatter the scallions over the stew and simmer briefly. Serve hot with a ladle.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Scallion

   Cookware: ladle, large pot