By Teanna Hiram

Kimchi Jjigae

Ingredients

4 servings

1 poundkimchi

cut into bite size pieces

¼ cupkimchi brine

0.5 poundpork shoulder

or pork belly

0.5 packagetofu

optional, sliced into 1/2 inch thick bite size pieces

3green onions

1 cuponion

medium, sliced

1 teaspoonkosher salt

2 teaspoonssugar

2 teaspoonsgochugaru

Korean hot pepper flakes

1 tablespoongochujang

paste

1 teaspoontoasted sesame oil

For Anchovy Stock

7dried anchovies

large, heads and guts removed

⅓ cupKorean radish

or daikon radish, sliced thinly

dried kelp

4×5 inch

3green onion

roots

4 cupswater

Instructions