Korean Kimchi and Tofu Stew (Kimchi Jjigae)

Heat 1 tablespoon of sesame oil in a medium pot or Dutch oven over medium-high heat.

Add 4 ounces of pork belly and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove pork and set aside, leaving rendered fat in the pot.

Add 1 1/2 cups of chopped kimchi and 1/2 sliced onion to the pot. Sauté for 5 minutes until the kimchi softens and the onion becomes translucent.

Stir in 2 minced cloves of garlic and 1 tablespoon of gochugaru. Cook for 1 minute until fragrant.

Pour in 3 cups of anchovy broth and 1 teaspoon of soy sauce. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes to allow flavors to meld.

Add the reserved cooked pork belly and 1 package of cubed soft tofu to the stew. Gently stir and simmer for another 5 minutes, allowing the tofu to heat through.

Taste and adjust seasoning if needed. Ladle the stew into bowls and garnish with 2 sliced scallions before serving hot.