(김치찌개, Kimchee Jjigae)
makes 4-6 servings
1/4 head of fermented cabbage Kimchee (about 1 lb), stuffing removed and sliced
2 1/2 cup anchovy stock or water
1/3 lb pork belly or pork butt diced
8 oz firm tofu, sliced
1/2 large onion, sliced
1 garlic, chopped
2 tsp Korean soy sauce
2 Tbsp rice wine, divided
1/2 cup Kimchee juice
1 Tbsp Korean chili flakes
6-8 rice cake slices (optional)
5-6 large dried anchovies
3 dried sea kelp squares
3 cup water
In a bowl toss pork slices with Korean soy sauce, 1 Tbsp rice wine, and garlic. Set aside.
In another small bowl, combine Korean chili flakes with 2 Tbsp of Kimchee juice and 1 Tbsp rice wine and set aside.
In a shallow pot, spread onion on the bottom, layer Kimchee slices, the pork, and the tofu slices on top. You can add rice cakes if you want to. Drizzle the Korean chili flake mixture over. Pour the rest of Kimchee juice and the stock (or water) over everything. Cover and bring to boil over high heat. Reduce the heat to low and let it simmer for 25-30 minutes, covered, until the cabbage gets soft and tender. Garnish with green onion if you wish. Serve hot with rice.
Anchovy stock: Bring anchovies, kelp, and water to boil, reduce the heat to low and simmer for 10 minutes. If you let it rest for a few minutes the stock will have better flavor. Strain the stock and discard anchovies and kelp.