Kimchi Jjigae (Kimchi Stew)

First, prepare your ingredients. Cut the aged kimchi into bite-sized pieces. Slice the pork belly into thin strips. Chop the onion and slice the tofu into 1/2-inch thick pieces.

In a medium-sized pot (a Korean earthenware pot called a ttukbaegi is ideal), add the sliced pork belly and 1 tsp of sesame oil. Sauté over medium heat until the pork is about halfway cooked.

Add the chopped kimchi to the pot and continue to sauté for 5-7 minutes, stirring occasionally. This step helps to deepen the flavor of the stew.

Pour in the water or anchovy broth. Add the chopped onion, gochugaru (Korean chili flakes), and doenjang (soybean paste). Stir everything together to combine.

Bring the stew to a rolling boil over high heat, then reduce the heat to medium-low. Let it simmer for about 20-25 minutes. This allows the flavors to meld together and the kimchi to become very tender.

Gently add the sliced tofu to the stew. You can also add sliced scallions at this stage. Continue to simmer for another 5 minutes, until the tofu is heated through.

Taste the stew and adjust seasoning if necessary. You might want to add a pinch of sugar to balance the sourness of the kimchi.

Serve the kimchi jjigae piping hot directly from the pot, accompanied by individual bowls of steamed rice.