Name: Kimchi Jjigae (Kimchi Stew)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 2 cups fermented kimchi, chopped; 200 g pork belly or shoulder, sliced (can substitute with firm tofu for vegetarian); 1 cup kimchi brine; 3 cups water or anchovy stock; 1 block firm tofu, cubed; 1 onion, sliced; 2 cloves garlic, minced; 1 green onion, chopped; 1 tbsp gochujang (Korean chili paste); 1 tsp gochugaru (Korean chili flakes), optional; 1 tsp sugar; 1 tbsp sesame oil

Instructions

1. In a pot, heat sesame oil over medium heat. Add pork (or tofu) and cook until lightly browned. 2. Add chopped kimchi, onion, minced garlic, gochujang, and gochugaru (if using). Sauté for 5-7 minutes until the kimchi softens. 3. Pour in kimchi brine and water/stock. Add sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing flavors to meld. 4. Add cubed tofu and continue to simmer for another 5 minutes. 5. Garnish with chopped green onions before serving with a bowl of rice.