Spicy Kimchi Stew (Kimchijigae)

One of the first dish that comes to mind when someone says let's have Korean (other than grilled meat) - it'll be this yummy dish, erm soup.

Unfortunately in my family, I seem to be the only one who likes this dish. Unlike Korean men, the ones I know do not like the taste of fermented sour spicy cabbage aka. Kimchi.

So this dish is more for me - not complaining as that means more for me since I don't have to share - totally satisfying especially on a cool rainy or cold day.

Adapted recipe from beyondkimchee's blog

Ingredients
1/4 head of fermented cabbage kimchi (about 1 lb), stuffing removed and sliced
2 1/2 cup anchovy stock* or water
1/3lb pork belly or pork butt diced
8oz firm tofu, sliced
1/2 large onion, sliced
1 garlic, chopped
2 tsp Korean soy sauce
2 tbsp rice wine, divided
1/2 cup Kimchi juice
1 tbsp Korean chili flakes
6-8 rice cake slices (optional)

*Anchovy stock:
5-6 large dried anchovies
3 dried sea kelp squares
3 cups water

Method:

1. In a bowl toss pork slices with soya sauce, 1 tbsp rice wine and garlic. Set aside.

2. In another small bowl, combine Korean chili flakes with 2 tbsp of kimchi juice and 1 tbsp rice wine and set aside.

3. In a shallow pot, spread onion on the bottom, layer kimchi slices, the pork, and the tofu slices on top. You can add rice cakes if you want to. Drizzle the Korean chili flakes mixture over. Pour the rest of kimchi juice and the stock (or water) over everything.

4. 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.

For the anchovy stock:
5. Soak kelp in water for at least 30 min.

6. Fry anchovies in a little oil for 5min until slightly crispy.

7. Bring anchovies, kelp, and water to boil. Before water starts boiling, remove kelp, 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.