Kimchi Jjigae (Korean Kimchi Stew)

Step 1: Cook the Base

Start by draining the kimchi through a sieve over a measuring jug, reserving about 100ml of the brine (add more from the jar if needed). In a large saucepan, heat the vegetable oil over high heat. Add the drained kimchi, sliced brown onion, and pork belly, sautéing for 5 minutes. Stir in the gochugaru and sugar, cooking for another 2 minutes. Then, add 800ml of water and the reserved kimchi brine, bringing the mixture to a boil. Allow it to simmer uncovered on high heat for 15 minutes.

Step 2: Add the Tofu

Slice the tofu into 5cm squares, around 1cm thick, and gently place them on top of the kimchi jjigae. Cover the pot with a lid and cook for 3-4 minutes, or until the tofu is warmed through. Finally, sprinkle the spring onions on top just before serving.

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