Kimchi Jjigae — Restaurant Kimchi Stew

Ingredients

• 2 cups well-ripened kimchi (3+ weeks), chopped + 1/2 cup brine
• 200g pork shoulder, thin sliced
• 200g firm tofu, cubed
• 1/2 onion sliced, 2 scallions
• 1 Tbsp gochugaru, 1 Tbsp dwenjang (optional)
• 2 cups anchovy-kelp stock
• 1 tsp garlic, sesame oil

Steps

1. Sauté pork in sesame oil 2 min, add kimchi and gochugaru 3 min until oil turns red.
2. Add stock + kimchi brine + dwenjang, simmer 25 min.
3. Add tofu, simmer 5 min; finish with scallions.
4. Adjust with more brine for sour, not vinegar.
5. Serve bubbling with rice.