Kimchi Stew (Kimchi-jjigae)

Steps

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1. 1
   Select 7 dried anchovies, remove the intestines and black parts, and add them to the pot.
   ▶ ≈0:58
2. 2
   Add dried kelp, about 3 to 4 inches in length.
   ▶ ≈2:00
3. 3
   Pour 4 cups of cold water and bring to a boil to make the broth.
   ▶ ≈2:24
4. 4
   While the broth simmers, prepare the vegetables. Chop 3 green onions; set aside 1 for garnish and chop 2 for cooking.
   ▶ ≈2:31
5. 5
   Take a medium onion and slice it thinly so it will melt almost completely while cooking and add sweetness.
   ▶ ≈2:57
6. 6
   Prepare 1 pound of well-fermented kimchi (aged at least 3 weeks), cut into bite-sized pieces. Also measure out about 1/4 cup of kimchi brine.
   ▶ ≈3:23
7. 7
   Prepare 0.5 pound of pork (shoulder or belly), thaw if frozen, and cut into bite-sized pieces.
   ▶ ≈5:25
8. 8
   Prepare tofu; use half a package of medium-firm or firm tofu.
   ▶ ≈9:03
9. 9
   After the broth has boiled for about 20 minutes, reduce to medium heat. Strain the broth through a fine sieve to remove solids. Measure out 2 cups of the strained broth.
   ▶ ≈6:09
10. 10
    Pour the strained broth into a clean pot, add the pork, kimchi, and kimchi brine.
    ▶ ≈8:54
11. 11
    Add 1 teaspoon of salt, 2 teaspoons of sugar, and 1 tablespoon of gochujang. Add hot pepper flakes to taste, adjusting for desired spice level. Mix well.
    ▶ ≈9:55
12. 12
    Add the sliced onion and 2 chopped green onions to the pot. Cook for about 10 minutes.
    ▶ ≈6:43
13. 13
    After 10 minutes, add the tofu and switch to medium heat. Add 1 teaspoon of sesame oil for aroma.
    ▶ ≈9:03
14. 14
    Garnish the kimchi stew with the reserved green onion and serve with rice.
    ▶ ≈10:21