Easy Kimchi Jjigae is one of the most popular Korean kimchi stew recipes made with a few essential ingredients. It's hot, spicy, flavorful, and absolutely mouthwatering when serve with a bowl of steamed rice.
Prepare the anchovy kelp stock. Remove the heads and guts from the dried anchovies first. Bring water to a boil in a saucepan, then add dried anchovies and kelp. Cover and cook the soup over medium heat. Continue simmering for 15 minutes. Turn off the heat, strain the broth into a bowl and remove the solids. Set aside.
Heat a soup pot (or a Korean earthenware pot) with oil on medium-high heat. Add onion and garlic and stir-fry for 2 minutes until aromatic.
Add kimchi, 2 tablespoons of kimchi juice, and pork belly. Stir constantly for 5 minutes until the meat is almost cooked through.
In a small bowl, combine green onion, gochugaru powder, gochujang, sesame oil, soy sauce and sugar. Mix well. Stir into the pot.
Add anchovy kelp stock and bring the soup to a boil. Then, lower the heat to medium-low and simmer for 10 to 15 minutes.
Cut the tofu in half lengthwise and slice into 1-inch pieces. Add tofu, and simmer for 10 minutes until the tofu soaked with all the flavor from the stew and the pork is cooked through.
Recipe Source: Master Class
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