Authentic Korean Kimchi Stew (Kimchi Jjigae)

Slice half an onion, cut 40g scallions into sections separating white and green parts, and slice 10g chili peppers diagonally.

Chop half a head of napa cabbage into bite-sized pieces (about 3-4 cm wide), wash thoroughly and drain.

Cut 300g firm tofu into thick square slices of about 1.5cm thickness.

Cut 600g pork belly into 1 to 1.5 cm thick chunks; if you dislike pork skin, trim a long strip off to render oil later.

Squeeze the juice out from 400g kimchi into a bowl, then add 600g pork belly chunks and mix well to marinate.

Add 1 tbsp cooking oil to a deep pot over medium heat, fry the trimmed pork skin to render oil, then add 400g squeezed kimchi and stir-fry until coated in oil.

Add 30g tomato paste to the pot and stir-fry with kimchi until incorporated into a glossy red base.

Add sliced napa cabbage, 2 tbsp Korean chili flakes, and 1 tsp cooking oil. Stir-fry over medium heat until cabbage softens slightly and absorbs red chili oil.

Add the marinated pork chunks and stir-fry with vegetables for 5 to 8 minutes until the pork surface changes color and develops a rich aroma.

Pour in 1/3 of total water (about 350ml) first. Simmer over medium heat for 3-5 minutes until the broth condenses to deep red and meat absorbs flavors.

Pour in the remaining 650ml water to adjust the soup to ingredient ratio to about 2:1, stirring gently.

Add half sheet of dried kombu, sliced onion, white scallion sections, and 300g firm tofu slices into the pot. Bring to a boil over high heat.

Taste the broth, then add 1 tbsp mirin for sweetness, 1 tsp white vinegar for sourness, and 1 tbsp Korean fish sauce for umami and saltiness. Stir well.

Finally add 20g minced garlic, 1g black pepper, 10g Korean sesame oil, 20g green scallions, and 10g sliced chilies. Simmer for 30 seconds then turn off the heat.