Korean Kimchi-Jjigae (Kimchi Stew) with Rice

cook-the-rice

1. Rinse the short-grain rice in cold water 3 times to remove excess starch, then drain well.
2. Combine the rice with 240ml of water in a small pot. Bring to a boil, then cover with a tight-fitting lid, turn the heat to low, and cook for 15 minutes.
3. Remove from the heat and let it steam, covered, for another 10 minutes before fluffing with a fork.

sear-the-pork-and-kimchi

1. In a medium pot or Dutch oven, heat the sesame oil over medium-high heat.
2. Add the sliced pork belly and cook for about 3-4 minutes until it starts to brown and release its fat.
3. Toss in the chopped kimchi and minced garlic. Stir-fry for 5 minutes. The kimchi will soften and absorb the rich pork fat, turning translucent and incredibly fragrant.

simmer-the-stew

1. Stir in the Gochujang, Gochugaru, soy sauce, and sugar, coating the pork and kimchi evenly.
2. Pour in 500ml of water (or kimchi juice if you have some left in the jar) and bring to a rolling boil.
3. Lower the heat to medium-low, cover, and let it simmer for 15-20 minutes. This slow simmer is the secret; it coaxes out a surprisingly deep, complex, and savory umami flavor.

add-tofu-and-finish

1. Lay the tofu slices gently on top of the stew.
2. Scatter the sliced green onions over the tofu.
3. Simmer uncovered for another 5 minutes until the tofu is heated through and has absorbed the fiery broth. Serve bubbling hot straight from the pot alongside your warm bowl of rice.