Kimchi jjigae can be eaten with a variety of sides depending on your taste; just make sure you serve it with rice! For this recipe, we recommend you use older, riper kimchi with a strong smell, as this will translate into the dish and give it lots of spicy, full-bodied flavor.
2 CUPS (500 ML) KIMCHI BAECHU
5 OZ PORK BELLY
2 TSP (10 ML) KOREAN PEPPER FLAKES
2 TSP (10 ML) CHOPPED GARLIC
1 TSP (5 ML) CHOPPED GINGER ROOT
1⁄3 CUP (55 ML) KIMCHI JUICE
2 CUPS (500 ML) WATER
7 OZ (200 G) EXTRA-FIRM TOFU,
SLICED INTO 3⁄4-INCH (2 CM) SLABS
SALT AND PEPPER, TO TASTE
Cut the kimchi and meat into bite-sized pieces. Cook on medium-high heat in a large pot with the pepper flakes, garlic, and ginger, stirring every now and then, until the meat is cooked.
Add in the kimchi juice and water, lower the heat and simmer for 25 minutes. Add water if the stew seems to be getting too thick.
Cut the tofu into half-inch thick slabs and slice the scallions to your liking. Add both to the pot and season.
Simmer, covered, for 5 more minutes or until the tofu is cooked. Serve in the center of the table with rice on the side.