- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This beloved Korean stew features savory pork belly, tofu, and a bold broth thanks to the tangy kimchi simmered with it.
Ingredient:
- 10 small dried anchovies (about 1/4 ounce)
- 9 cups water
- 1 tablespoon toasted sesame oil
- 3/4 pound skinless pork belly, cut into 1-inch cubes
- 2 cups baechu-kimchi (napa cabbage kimchi), cut into 1-inch pieces
- 2 1/2 tablespoons gochugaru
- 1 (1-pound) package firm tofu, drained and cut into 1/2-inch-thick planks
- 1/2 cup sliced scallions (about 3 large scallions), plus more for garnish
- 1 tablespoon ganjang (such as Koko)
- 4 garlic cloves, finely chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Cooked white rice, for serving