Kimchi Jjigae (Kimchi Stew)

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1. 1Step 1: If you have not prepared your anchovy stock ahead of time, it will take at least 30 minutes to make.
2. 2Step 2: Gather all the ingredients.
3. 3Step 3: Remove the head, belly (the bottom side), and black gut from the fish to reduce the bitter flavor of the stock. Soak ¼ cup iriko in 2 cups water for at least 20–30 minutes (or overnight). This cold brew anchovy stock is called iriko dashi in Japanese.
4. 4Step 4: Transfer the cold brew iriko dashi and anchovies into a small saucepan and slowly bring it to a boil. Once boiling, reduce the heat to low and cook for 8–10 minutes. Turn off the heat and set it aside.
5. 5Step 5: Cut 7 oz medium-firm tofu (momen dofu) in half along the long side and cut into ½-inch (1.3-cm) slices.
6. 6Step 6: Thinly slice 2 green onions/scallions diagonally. Separate the white and green parts.
7. 7Step 7: Cut 4 oz sliced pork belly into pieces 1½ to 2 inches wide.
8. 8Step 8: Set a medium or large pot on medium heat. Once it’s hot, add 1 Tbsp toasted sesame oil and the pork belly.
9. 9Step 9: Cook, stirring frequently, for 2–3 minutes, or until no longer pink. Season with ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
10. 10Step 10: Add 1 Tbsp sake and cook, stirring frequently, for 1 minute.
11. 11Step 11: Add the white part of the green onions and 1 lb kimchi. If the kimchi is not cut yet, use a pair of scissors to cut it into bite-size pieces.
12. 12Step 12: Mince and add 2 cloves garlic (I use a garlic press). Cook, stirring frequently, for 2–3 minutes until the kimchi is tender.
13. 13Step 13: Add 1 tsp gochugaru (Korean pepper flakes), 2 tsp gochujang (Korean chili paste), 2 tsp soy sauce, and 1 tsp sugar.
14. 14Step 14: Stir to mix. Next, add 2 cups Iriko Dashi (anchovy stock) by straining it through a fine-mesh sieve over the pot. Then, add ¼ cup kimchi juice, if there is any.
15. 15Step 15: Bring it to a boil, and then lower the heat to a simmer. Continue to cook for 10 minutes.
16. 16Step 16: Add the tofu slices on top and cook until the tofu is heated through, about 5 minutes. You can submerge the tofu, but I left it on top to keep the tofu’s white color for the final presentation.
17. 17Step 17: Garnish with green onions and keep it covered until ready to serve.
18. 18Step 18: Serve bubbling hot in individual bowls. You can serve Kimchi Jjigae with a bowl of hot steamed rice and some meat or fish (such as Bulgogi or Grilled Mackerel).
19. 19Step 19: You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer. When you freeze it, remove the tofu as its texture will change when frozen. You can add fresh tofu when reheating the stew in a pot on the stovetop over medium heat.