Spicy Pork and Tofu Kimchi Jjigae

Prepare the ingredients: Slice 200g of pork belly into 1-inch pieces. Cut 1 block of firm tofu into 1-inch cubes. Roughly chop 2 cups of aged kimchi. Mince 4 cloves of garlic and slice 1/2 medium yellow onion. Chop 2 stalks of green onions, separating white and green parts.

In a medium pot or Korean dolsot, add 1 tsp of sesame oil and heat over medium-high. Add the pork belly and cook until browned and rendered, about 5-7 minutes. Remove excess fat if desired, leaving a little in the pot for flavor.

Add the sliced yellow onion and minced garlic to the pot with the pork. Sauté until fragrant, about 2-3 minutes. Add the chopped kimchi and cook for 5 minutes, stirring occasionally, allowing it to caramelize slightly.

Stir in 2 tbsp of gochujang, 1 tbsp of gochugaru, and 1 tbsp of low-sodium soy sauce. Mix well to coat the kimchi and pork, cooking for 1 minute.

Pour in 4 cups of low-sodium chicken or vegetable broth and 1/2 cup of kimchi juice. Bring the stew to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes to allow the flavors to meld.

Uncover the pot and gently add the tofu cubes. Add the white parts of the green onions. Continue to simmer for another 5-7 minutes, or until the tofu is heated through and the stew has slightly thickened. Season with salt and black pepper to taste.

Ladle the hot kimchi jjigae into serving bowls. Garnish with the green parts of the green onions before serving. Best served immediately with a bowl of steamed white rice.