Gochujang Braised Pork Belly Jjigae with Crispy Garlic

Instructions

1. 1

   Prepare the crispy garlic: thinly slice 6-8 cloves of garlic. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium-low heat. Add the garlic slices and fry until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the garlic-infused oil.

   ~10 min
2. 2

   Cut the pork belly into 1-inch cubes. Season lightly with salt and pepper. In a large pot, add the pork belly and brown on all sides over medium-high heat, about 5-7 minutes. Remove pork belly and set aside, leaving rendered fat in the pot.

   ~7 min
3. 3

   Finely mince the remaining garlic cloves. Slice the onion and chop the scallions, separating whites from greens. Chop the kimchi into bite-sized pieces. Cut the tofu into cubes.

   ~5 min
4. 4

   In a bowl, combine gochujang, gochugaru, soy sauce, mirin, sesame oil, brown sugar, and the reserved garlic-infused oil. Mix well to create the braising sauce.

   ~3 min
5. 5

   Return the browned pork belly to the large pot. Add the sliced onion, minced garlic, and chopped kimchi. Pour the prepared braising sauce over the ingredients.

   ~2 min
6. 6

   Pour in the anchovy broth (or water). Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the pork belly is very tender.

   ~60 min
7. 7

   Add the tofu cubes and the white parts of the scallions to the pot. Continue to simmer, uncovered, for another 15-20 minutes, allowing the broth to thicken slightly.

   ~20 min
8. 8

   Taste and adjust seasoning if necessary. Ladle the jjigae into serving bowls. Garnish generously with the crispy garlic chips and the green parts of the scallions.