Master iconic Korean Kimchi Jjigae with tender pork belly, well-aged napa cabbage kimchi, silken tofu blocks, enoki mushrooms, and anchovy broth simmered in an earthenware pot.
Heat 1 tbsp sesame oil in a Korean earthenware pot (Ttukbaegi). Sauté pork belly and minced garlic for 3 minutes until pork renders fat. Add 300g aged kimchi and stir-fry for 4 minutes to absorb flavors.
Pour 800ml dashi stock and 50ml kimchi juice. Stir in 1.5 tbsp Gochugaru chili flakes, 1 tbsp Gochujang chili paste, and sliced onions. Bring to a boil, cover, and simmer for 15 minutes.
Nip silken tofu cubes and enoki mushrooms into the bubbling stew. Simmer gently for 3-4 minutes until tofu absorbs the fiery tangy broth.
Top with sliced green scallions. Serve piping hot directly in the earthenware pot alongside warm bowl of steamed white rice.
Q: Can I substitute pork belly with canned tuna?
A: Yes, Tuna Kimchi Jjigae (Chamchi Kimchi Jjigae) is an equally popular Korean variation.
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