Kimchi Jjigae (김치찌개)

Ingredients:

• 2 cups of ripe kimchi (preferably at least a few weeks old for that strong flavor)
• 1 tablespoon vegetable oil (or sesame oil for extra flavor)
• 1/2 pound (250g) pork belly or beef (optional), thinly sliced (can substitute with tofu for a vegetarian version)
• 1 medium onion, sliced
• 2-3 cloves garlic, minced
• 1 small zucchini, sliced (optional, but adds a nice texture)
• 1/2 cup tofu, cut into cubes (optional, but commonly added for texture)
• 1-2 tablespoons gochugaru (Korean red pepper flakes) or gochujang (Korean chili paste) for heat (adjust to your spice preference)
• 2-3 tablespoons soy sauce (adjust to taste)
• 1 tablespoon sugar (optional, to balance the sourness of the kimchi)
• 4 cups of water or stock (vegetable or beef stock works well, but water is fine if you don’t have stock)
• 1-2 green onions, chopped for garnish
• 1 tablespoon sesame oil (optional, for added richness)
• 1 tablespoon fish sauce (optional, for umami)

Instructions:

1. Prepare the Kimchi and Pork/Beef (if using):

   • If using ripe kimchi, cut it into bite-sized pieces.
   • If you're using pork belly or beef, cut it into thin slices or small chunks.

2. Cook the Pork (if using):

   • Heat 1 tablespoon of vegetable oil in a medium-large pot over medium-high heat.
   • Add the sliced pork belly or beef (if using) and cook until it's browned, about 3-4 minutes. If you're making a vegetarian version, skip this step and jump to cooking the kimchi.

3. Add the Kimchi:

   • Add the kimchi to the pot with the meat (or just the pot if using tofu or no meat). Stir-fry for about 3-4 minutes, allowing the kimchi to release its juices and deepen in flavor. This step helps intensify the kimchi’s taste.

4. Add Aromatics:

   • Add the onion and garlic, stirring until softened (about 2 minutes).
   • If you like a bit of extra heat, add gochugaru (Korean red pepper flakes) or gochujang (Korean chili paste) now. Stir to coat everything evenly with the spices.

5. Add Liquid:

   • Pour in 4 cups of water or stock (vegetable or beef). Stir to combine and bring it to a boil.

6. Season:

   • Add soy sauce and sugar to balance out the acidity and heat. Stir well.
   • If you're using fish sauce, add it at this point for extra umami flavor.

7. Simmer:

   • Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes. This will allow the flavors to meld and the kimchi to soften and infuse the broth.

8. Add Tofu and Zucchini (if using):

   • Add the tofu cubes and zucchini slices. Simmer for another 5-10 minutes until the tofu is heated through and the zucchini is tender.

9. Taste and Adjust:

   • Taste the broth and adjust the seasoning if necessary. If you want more spice, you can add extra gochugaru or gochujang.
   • If the soup is too sour, you can add a pinch more sugar or soy sauce to balance it out.

10. Finish and Serve:

    • Once the stew is ready, drizzle sesame oil (optional) for extra richness and garnish with chopped green onions.
    • Serve hot with steamed rice, and enjoy!