Kimchi Jjigae (Kimchi Stew)

Ingredients

• 11 onion(150g)
• 23 garlic cloves(9g)
• 3200 g pork belly(200g)
• 41.5 cup kimchi(225g)
• 51 tablespoon anchovy sauce(16g)
• 61 tablespoon gochugaru (Korean chili flakes)(7g)
• 71 tablespoon gochujang (Korean chili paste)(20g)
• 81 tablespoon soy sauce(16g)
• 9200 g tofu(200g)
• 102 green onions(30g)
• 113 cup water(720g)

Instructions

1. 1Slice the onion, mince the garlic, and cut the pork belly into bite-sized pieces.
2. 2Heat a pot over medium heat and sauté the onion and garlic until fragrant.
3. 3Add the pork belly and cook until it starts to brown.
4. 4Add the kimchi and continue to sauté for 2-3 minutes.
5. 5Stir in the anchovy sauce, gochugaru, gochujang, and soy sauce.
6. 6Pour in the water and bring the stew to a boil.
7. 7Reduce the heat and simmer for 15-20 minutes to let the flavors meld.
8. 8Slice the tofu and green onions. Add the tofu to the stew and simmer for another 5 minutes.
9. 9Top with green onions before serving.