Kimchi Jjigae (Kimchi Stew)

Ingredients

• 300 g kimchi (napa cabbage), chopped into bite-sized pieces, with brine reserved
• 600 ml anchovy or kombu dashi stock
• 200 g pork belly or shoulder, thinly sliced
• 100 g firm tofu, cubed
• 50 g Korean radish (daikon), cut into matchsticks
• 4 garlic cloves, minced
• 2 green onion stalks, cut into 5cm lengths
• 10 g fresh ginger, minced
• 15 ml gochugaru paste (or 10g gochugaru mixed with 5ml water)
• 1 g Tellicherry black pepper
• 5 ml sesame oil
• 1 g sea salt
• 2 shiitake mushrooms, sliced

Method

1. 1
   Heat sesame oil in heavy-bottomed pot over medium-high heat; add pork slices and cook for 3 minutes, stirring, until edges turn golden.
2. 2
   Add minced garlic and ginger, stir for 1 minute until fragrant.
3. 3
   Pour in dashi stock and reserved kimchi brine; bring to boil, then reduce to simmer.
4. 4
   Add chopped kimchi, daikon matchsticks, and mushroom slices; maintain simmer for 10 minutes to allow flavours to develop.
5. 5
   Add tofu cubes gently and gochugaru paste, stir carefully, and simmer for 5 minutes until tofu absorbs flavours.
6. 6
   Season with sea salt and Tellicherry pepper, add green onion pieces, and simmer for 1 minute.
7. 7
   Ladle into individual bowls and serve immediately, ensuring each bowl contains broth, vegetables, pork, and tofu.