Kimchi jjigae

Pasos

1. Cut the pork belly into bite-sized pieces, slice the tofu, and thinly slice the scallion; keep the kimchi with its juices to strengthen the broth.
2. Heat the oil in a heavy-bottomed pot, add the pork, and brown it until the fat begins to render and the edges brown slightly.
3. Add the kimchi with its juices and sauté, stirring until it becomes darker, glossy, and highly aromatic.
4. Stir in the gochugaru and gochujang off the high heat, then mix until the paste coats the pork and kimchi without burning.
5. Pour in the broth, scrape the bottom of the pot, and bring to a simmer until the surface turns red and slightly oily.
6. Simmer uncovered until the broth is tart, spicy, and deeper in flavor, with the pork tender enough to cut with a spoon.
7. Slide the tofu slices into the stew without breaking them too much, then continue cooking until they are heated through and soaked in the broth.
8. Taste the broth and adjust only if necessary with a little salt or hot water depending on the strength of the kimchi.
9. Scatter with scallion just before serving, then bring to the table piping hot with white rice to mellow the heat.