Korean Kimchi Stew

Instructions

1. Prepare the kimchi
   Chop the aged kimchi into bite-sized pieces. Reserve the kimchi juice separately. The more fermented and sour the kimchi, the better the flavor of your stew will be.
2. Brown the pork belly
   In a large pot or Korean earthenware pot (ttukbaegi) over medium-high heat, add the sliced pork belly. Cook until the fat renders and the meat starts to brown, about 4-5 minutes.
3. Sauté the aromatics
   Add the onion, white parts of green onion, and garlic to the pot. Sauté with the pork for 2-3 minutes until the onions begin to soften and become translucent.
4. Add the kimchi and seasonings
   Add the chopped kimchi to the pot and stir-fry for about 2 minutes. Then add the gochugaru, gochujang, soy sauce, sugar, and kimchi juice. Mix everything well and cook for another 2-3 minutes to blend the flavors.
5. Simmer the stew
   Pour in the water or anchovy stock. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes to allow the flavors to meld together and the kimchi to soften.
6. Add the tofu
   Gently add the tofu cubes to the stew, being careful not to break them. Simmer for an additional 5 minutes until the tofu is heated through.
7. Finish the stew
   Drizzle the sesame oil over the stew and sprinkle the green parts of the green onions on top. Give it a gentle stir and let it simmer for another minute.