Step by step
Method
7 steps- 01
Heat sesame oil in a heavy saucepan or ttukbaegi over medium heat. Add pork belly and cook for 5 minutes until lightly browned and some fat has rendered.
- 02
Add onion and garlic; cook for 2 minutes. Stir in kimchi and fry for 6–8 minutes until softened and glossy—this mellows its raw sour edge.
- 03
Add gochugaru and gochujang, stirring for 30 seconds without letting the chilli catch on the bottom.
- 04
Pour in kimchi brine, soy sauce and stock. Bring to a boil, then reduce to a lively simmer and cook uncovered for 20 minutes.
- 05
Taste the broth. Add the optional sugar only if it is aggressively sour; add a splash of water if it tastes too salty or concentrated.
- 06
Arrange tofu and enoki over the stew. Simmer gently for 5 minutes, spooning broth over the tofu without breaking it.
- 07
Scatter with spring onion and green chilli and bubble for 1 final minute. Serve immediately while the broth is steaming.
Cook's notes
Make it excellent
- Older, distinctly sour kimchi makes a fuller stew than freshly made kimchi.
- Frying the kimchi before adding stock rounds out acidity and deepens colour.
- For a lighter version, replace pork belly with canned tuna and add it during the final 5 minutes.
Serve it with
Steamed short-grain rice, gyeran mari rolled omelette and crisp seasoned bean sprouts.
Store & reheat
Refrigerate for up to 3 days; the flavour improves overnight. Reheat to a full simmer, adding fresh spring onion at the table.
Helpful cooking questions and genuine results are welcome.