Kimchi Jjigae (Korean Kimchi Stew)

• •10 dried anchovies, large, heads and guts removed (for broth)
• •1 dried kelp (dashima), 4x4 inch piece (for broth)
• •6 cup water (for broth)
• •2 cup aged kimchi, chopped
• •0.5 lb pork belly, thinly sliced
• •1 block firm tofu, cut into 1/2-inch thick slices
• •0.5 large onion, thinly sliced
• •3 stalks green onions, chopped (white and green parts separated)
• •3 cloves garlic, minced (for seasoning paste)
• •2 tablespoon gochugaru (Korean chili flakes, for seasoning paste)
• •1 tablespoon gochujang (Korean chili paste, for seasoning paste)
• •1 tablespoon soy sauce (for seasoning paste)
• •1 teaspoon sugar (for seasoning paste)
• •1 teaspoon sesame oil (for seasoning paste)
• •0.3 teaspoon black pepper (for seasoning paste)
• •1 package (3.5 oz) enoki mushrooms, root end trimmed, separated
• • to taste salt
• • for serving cooked white rice

Instructions

1. 1

   Prepare the anchovy broth: In a medium pot, combine the dried anchovies, dried kelp, and 6 cups of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the anchovies and kelp. Set broth aside. (Alternatively, use 5-6 cups of vegetable broth or water).

2. 2

   Prepare the seasoning paste: In a small bowl, combine the minced garlic, gochugaru, gochujang, soy sauce, sugar, sesame oil, and black pepper. Mix well to form a thick paste. Set aside.

3. 3

   In a large pot or a traditional Korean stone pot (dolsot) over medium-high heat, add the thinly sliced pork belly. Cook, stirring occasionally, until the pork is lightly browned and some fat has rendered, about 5-7 minutes.

4. 4

   Add the chopped kimchi to the pot with the pork. Sauté for 5-7 minutes, stirring frequently, until the kimchi softens and turns a deeper color. The sourness will mellow slightly.

5. 5

   Stir in the sliced onion and the white parts of the chopped green onions. Cook for 2-3 minutes until the onion starts to soften. Then, add the prepared seasoning paste and cook for another 1-2 minutes, stirring constantly to coat the ingredients and allow the flavors to meld.

6. 6

   Pour in the prepared anchovy broth (or alternative broth/water). Bring the stew to a rolling boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes to allow the flavors to deepen.

7. 7

   Uncover the pot. Gently add the sliced tofu and enoki mushrooms. Continue to simmer for another 5-7 minutes, or until the tofu is heated through and the mushrooms are tender.

8. 8

   Taste the stew and adjust seasoning with salt if needed. If you prefer it spicier, you can add a bit more gochugaru. If it's too sour, a pinch more sugar can balance it.

9. 9

   Stir in the green parts of the chopped green onions just before serving.

10. 10

    Serve the Kimchi Jjigae immediately, piping hot, with bowls of freshly cooked white rice. It's often served with other Korean side dishes (banchan).

Chef's Tips

• 💡The key to a great Kimchi Jjigae is well-fermented, sour kimchi. If your kimchi isn't sour enough, let it sit out at room temperature for a day or two to ferment further.
• 💡Pork belly adds a rich depth of flavor and fat, which is traditional. If you prefer a leaner option, pork shoulder or even canned tuna can be used, though the flavor profile will change.
• 💡Using a dolsot (Korean stone pot) helps keep the stew bubbling hot throughout the meal, enhancing the experience.
• 💡Adjust the spice level to your preference by increasing or decreasing the amount of gochugaru and gochujang.
• 💡For an extra layer of flavor, some people like to add a splash of kimchi juice from their kimchi container to the stew.