Method
1
Simmer the dried anchovies and kelp in the water for 10 minutes for a quick stock, then lift them out.
2
In a heavy pot or ttukbaegi over a medium heat, fry the pork belly for 3–4 minutes until it releases its fat and starts to brown.
3
Add the kimchi and onion and fry with the pork for 5 minutes. This caramelises the kimchi and gives the stew its depth.
4
Stir in the garlic, gochugaru, gochujang and sugar, then pour in the stock and kimchi juice. Bring to the boil and simmer for 15 minutes.
5
Lay the tofu on top and simmer for 5 minutes more. Taste and add a little salt or more kimchi juice if needed.
6
Add the spring onions, chilli and a drizzle of sesame oil, and serve bubbling hot with rice.
STEW
Onion½, sliced
Garlic2 cloves, chopped
Sugar½ tsp
Water600ml
Dried kelp (dasima; optional)5cm square
Spring onions2, sliced
Korean green chilli (cheongyang, or a green finger chilli)1, sliced (optional)
TO SERVE
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