Pork Kimchi Jjigae with Aged Kimchi and Tofu

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In a pot, add the sliced pork belly and sauté over medium heat until it's slightly browned, about 5 minutes.

Ingredients quick view

2 cups ripe kimchi, chopped

1 cup pork belly, sliced

1 cup soft tofu, cubed

2 cups anchovy-kelp stock or pork stock

1/2 cup kimchi juice

1 tablespoon gochugaru (Korean red pepper flakes)

1 tablespoon soy sauce

2 cloves garlic, minced

1 green onion, chopped

Using ripe kimchi will give the stew a deeper flavor.

Adjust the spice level by modifying the amount of gochugaru used.

Let the stew rest for a few minutes before serving to enhance the flavors.

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