Step 1:Prepare the Anchovy Broth (if using)

• In a pot, add 5 cups of water, dried anchovies, and dried kelp.
• Bring to a boil, then reduce heat and simmer for about 10-15 minutes.
• Remove the anchovies and kelp from the broth and set aside. Use 4 cups of this broth for the stew.

Step 2:Prepare the Pork Belly

• In a large pot or Korean earthenware pot (ttukbaegi), heat 1 tablespoon of sesame oil over medium-high heat.
• Add the sliced pork belly and cook until it starts to brown, about 5 minutes.

Step 3:Add Kimchi and Vegetables

• Add the chopped kimchi to the pot with the pork and cook for another 5 minutes, stirring occasionally.
• Add the sliced onion and cook for an additional 2 minutes.

Step 4:Add Broth and Seasonings

• Pour in 4 cups of water or anchovy broth.
• Add the kimchi juice, gochujang, gochugaru, soy sauce, and minced garlic. Stir to combine.
• Bring the mixture to a boil, then reduce heat to medium-low and simmer for about 20-30 minutes until the flavors meld together.

Step 5:Add Tofu and Green Onions

• Gently add the tofu cubes to the stew.
• Simmer for another 10 minutes.
• Add the chopped green onions and cook for an additional 2-3 minutes.

Step 6:Serving

• Taste the stew and adjust the seasoning with salt and pepper as needed.
• Serve the Kimchi Jjigae hot, directly from the pot. It’s commonly enjoyed with a bowl of steamed rice and various Korean side dishes (banchan).