Kimchi Jjigae (Kimchi Stew)

Before You Start...

1. Please note that if you have not prepared your anchovy stock ahead of time, it will take at least 30 minutes to make. See my recipe below.
2. Gather all the ingredients.

To Make the Anchovy Stock (if you haven‘t made it yet)

1. I use these big and thick dried anchovies called iriko from a Japanese market. Remove the head, belly (the bottom side), and black gut from the fish to reduce the bitter flavor of the stock. Soak ¼ cup iriko in 2 cups water for at least 20–30 minutes (or overnight). This cold brew anchovy stock is called iriko dashi in Japanese.
2. Transfer the cold brew iriko dashi and anchovies into a small saucepan and slowly bring it to a boil. Once boiling, reduce the heat to low and cook for 8–10 minutes. Turn off the heat and set it aside.

To Prepare the Ingredients

1. Cut 7 oz medium-firm tofu (momen dofu) in half along the long side and cut into ½-inch (1.3-cm) slices.
2. Thinly slice 2 green onions/scallions diagonally. Separate the white and green parts.
3. Cut 4 oz sliced pork belly into pieces 1½ to 2 inches wide.

To Cook the Kimchi Jjigae

1. Set a medium or large pot on medium heat. Once it’s hot, add 1 Tbsp toasted sesame oil and the pork belly.
2. Cook, stirring frequently, for 2–3 minutes, or until no longer pink. Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
3. Add 1 Tbsp sake and cook, stirring frequently, for 1 minute.
4. Add the white part of the green onions and 1 lb kimchi. If the kimchi is not cut yet, use a pair of scissors to cut it into bite-size pieces.
5. Mince and add 2 cloves garlic (I use a garlic press). Cook, stirring frequently, for 2–3 minutes until the kimchi is tender.
6. Add 1 tsp gochugaru (Korean pepper flakes), 2 tsp gochujang (Korean chili paste), 2 tsp soy sauce, and 1 tsp sugar.
7. Stir to mix. Next, add 2 cups Iriko Dashi (anchovy stock) by straining it through a fine-mesh sieve over the pot. Then, add ¼ cup kimchi juice, if there is any (I didn‘t have any).
8. Bring it to a boil, and then lower the heat to a simmer. Continue to cook for 10 minutes.
9. Add the tofu slices on top and cook until the tofu is heated through, about 5 minutes. You can submerge the tofu, but I left it on top to keep the tofu‘s white color for the final presentation.
10. Garnish with green onions and keep it covered until ready to serve.

To Serve

1. Serve bubbling hot in individual bowls. You can serve Kimchi Jjigae with a bowl of hot steamed rice and some meat or fish (such as Bulgogi or Grilled Mackerel).

To Store

1. You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer. When you freeze it, remove the tofu as its texture will change when frozen. You can add fresh tofu when reheating the stew in a pot on the stovetop over medium heat.