김치찌개Kimchi-jjigae

• 250 gwell-fermented (sour) napa cabbage kimchi, cut in bite-size pieces 신김치
• 80 mlkimchi juice from the jar 김치 국물
• 200 gpork belly or shoulder, sliced 돼지고기
• 200 gmedium-firm tofu, sliced 1 cm thick 두부
• ½onion, sliced 양파
• 1spring onion, cut on the diagonal 대파
• 1 tbspgochugaru (Korean chilli flakes) 고춧가루
• 1 tspminced garlic 다진 마늘
• 1 tspsugar 설탕
• 1 tbspneutral oil 식용유
• 500 mlwater or anchovy-kelp stock 물 또는 멸치육수

Method

1. Heat the oil in a pot over medium heat and stir-fry the pork for 2 to 3 minutes until it loses its pink colour.
2. Add the kimchi and sugar and stir-fry for another 4 to 5 minutes. Frying the kimchi first is what gives the stew its depth.
3. Add the gochugaru and garlic, stir for 30 seconds, then pour in the water and the kimchi juice.
4. Bring to the boil, cover and simmer for 15 minutes.
5. Add the tofu and onion and simmer 5 more minutes. Taste and add a little salt or soy sauce if needed.
6. Finish with the spring onion and serve bubbling with rice.

Cook's note

The sourer the kimchi, the better the stew. Fresh kimchi makes a flat jjigae.