Kimchi Jjigae (Kimchi Pork Stew)
Makes 4-6 servings
- 1 onion, sliced
- 3 green onions - 2 cut into 2" pieces, 1 diced
- 1/2 - 1lb pork, cubed
- 1/2 block tofu, halved and 1/2" sliced
- 1 lb(ish) kimchi - enough to cover bottom of pan
- 1/4 cup kimchi brine
- 1 tsp salt
- 2 tsp sugar
- 2 tsp (or more) korean hot pepper flakes
- 1 tbsp hot pepper paste
- 1 tsp sesame oil
- 2 - 2 1/2 cups anchovie stock
In a large pan, layer bottom of pan with kimchi and 1/2 of the sliced onion. Place cubed pork on top and cover with remaining onions and pieces of green onion. Add kimchi brine, salt, sugar, hot pepper flakes. Pour most of the anchovie stock over to dissolve powdered ingredients. Place the hot pepper paste in the center on top and pour sesame oil on top.
Place pan on heat, bring to a boil. Reduce to medium heat (a high simmer) and cook 10 minutes. Stir, incorporating the hot pepper paste, and place the sliced tofu on top. Continue simmering over medium heat for another 10-15 minutes. Remove from heat. Serve in bowls garnished with diced green onion and rice on the side.