Kimchi Stew with Pork Belly

Steps

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1. 1
   Prepare a pot and add large chunks of aged kimchi to the bottom.
   ▶ ≈0:18
2. 2
   Place the whole pork belly (about 600g) on top of the kimchi.
   ▶ ≈0:18
3. 3
   Pour 600ml of water into the pot.
   ▶ ≈0:29
4. 4
   Add 3 tablespoons of soju to remove the meat's gamey flavor.
   ▶ ≈0:35
5. 5
   Add 2 tablespoons of sugar.
   ▶ ≈0:35
6. 6
   Add 2 tablespoons of fish sauce or anchovy sauce.
   ▶ ≈0:43
7. 7
   Clean the dried anchovies by removing the heads and intestines to prevent bitterness.
   ▶ ≈0:52
8. 8
   Toast the cleaned anchovies in a dry skillet over medium-low heat until fragrant, stirring occasionally.
   ▶ ≈1:02
9. 9
   Let the anchovies cool in the pan, then discard any charred bits at the bottom.
   ▶ ≈1:08
10. 10
    Transfer the toasted anchovies to a food processor and grind into a fine powder.
    ▶ ≈1:16
11. 11
    Sprinkle about 1 tablespoon of the anchovy powder over the mixture and stir well to incorporate.
    ▶ ≈1:26
12. 12
    Cover the pot and bring to a boil over high heat.
    ▶ ≈1:35
13. 13
    Once boiling, reduce heat to medium and simmer for 50 minutes.
    ▶ ≈1:43
14. 14
    After 50 minutes, cut the tofu into bite-sized pieces and add to the pot.
    ▶ ≈2:00
15. 15
    Continue simmering for 10 more minutes until finished. The kimchi should be very tender and the pork belly easily shredded.
    ▶ ≈2:14