Kimchi Jjigae (Korean Kimchi Stew)

In a medium saucepan over medium-low to low heat, combine the rice and water. Cover the pot and cook for 25 to 30 minutes. Check the pot about 10 minutes in to make sure it’s not boiling over. If so, lower the heat and continue cooking. Turn the heat off and keep the lid on until ready to serve.

In a medium Dutch oven set over medium heat, add the pork and cook, stirring occasionally, until it starts to render fat, about 10 minutes. It should lose most of its pink color but it should not brown. You can add a little oil in the pot to get it started but I don’t find it necessary.

Using your hands, squeeze the liquid (the brine) out of the kimchi into a small bowl. You should have about 1/4 cup of kimchi brine. If not, scoop some out of the kimchi jar. Set the brine aside. Chop the kimchi into bite-size pieces.

Add the chopped kimchi, gochujang, gochugaru (add to taste if you prefer a less spicy stew), and sugar to the pork and mix well. Cook, stirring often, until the mixture looks glossy and saucy, about 3 minutes.

Add the reserved kimchi brine and the water and bring to a boil. Reduce the heat to maintain a simmer for about 20 minutes for the flavors to meld. Taste the stew and if you’d like, add a drizzle of soy sauce or fish sauce to taste.

Arrange the tofu, slightly shingled, on top of the stew. They may sink completely into the stew but that’s fine. Let it heat through, about 3 minutes.

If using, drizzle with sesame oil and top with sesame seeds and scallions. Fluff the rice with a a spoon or a fork and serve alongside the stew.