Kimchi Jjigae

Ingredients

• •2 cups Aged kimchi
• •0.5 lb Pork belly
• •1 block Soft tofu
• •0.5 cup Kimchi juice
• •2 tbsp Gochujang
• •1 tbsp Gochugaru
• •4 cloves Garlic
• •1 tbsp Ginger
• •3 stalks Green onions
• •1 tbsp Sesame oil
• •4 cups Chicken broth

Instructions

1. 1

   Cut pork belly into 1-inch pieces. Slice tofu into cubes.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

2. 2

   Heat sesame oil in a earthenware pot over medium heat.

   💡 Maintain oil temperature - too hot burns, too cool makes greasy food.

3. 3

   Add pork belly, cook until fat renders, about 5 minutes.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

4. 4

   Add garlic and ginger, cook 1 minute until fragrant.

   💡 Never burn - burnt garlic is bitter. Add to oil early for flavor, late for aroma.

5. 5

   Add kimchi, stir-fry for 3 minutes until slightly fermented smell develops.

   💡 High heat with small amount of fat. Ingredients should sizzle but not steam.

6. 6

   Add kimchi juice, gochujang, gochugaru, and broth.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

7. 7

   Add tofu cubes. Simmer for 15 minutes.

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

8. 8

   Add green onions. Serve bubbling hot in the pot.

   💡 Cook until translucent but not browned for base. Caramelize for sweetness.