• Serves 2–3
• 35 minutes
• Uses: Traditional Kimchi

Inspired by the home-style kimchi jjigae Maangchi has taught to millions of home cooks. This is our own take.

Ingredients

• 2 cups well-fermented Kimchi Club Traditional Kimchi, chopped, plus ¼ cup of the jar juice
• 8 oz pork belly or pork shoulder, thinly sliced (or one 5 oz can of tuna, drained)
• ½ onion, sliced
• 1 tsp sesame oil
• 1 tbsp gochugaru (Korean chili flakes), optional for extra heat
• 1 tsp gochujang
• 1 tsp sugar
• 2 cups water or anchovy stock
• ½ block (about 7 oz) tofu, sliced
• 2 scallions, cut into 2-inch pieces

Steps

1. Heat the sesame oil in a medium pot over medium-high heat. Add the pork and cook 3–4 minutes until it starts to brown.
2. Add the kimchi and onion. Stir-fry 5 minutes, until the kimchi softens and smells toasty.
3. Add the kimchi juice, gochugaru, gochujang, sugar and water. Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.
4. Lay the tofu on top and simmer 5 more minutes.
5. Add the scallions, taste, and add a splash more kimchi juice (or a little fish sauce) if it needs salt. Serve bubbling hot with rice.

Tip: The older and more sour your kimchi, the better this stew. A jar that's been in the fridge a few weeks is perfect here.