Kimchi Jjigae & Grilled Galbi Bento

Instructions

1. 1

   Prepare the Galbi marinade: In a mixing bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated pear, and black pepper. Mix well. (0 minutes)

2. 2

   Trim excess fat from the galbi and place it in the marinade. Ensure all pieces are coated. Cover and refrigerate for at least 1 hour, or preferably 4 hours to overnight. (10 minutes active, 240 minutes inactive)

   ~10 min
3. 3

   Prepare the Kimchi Jjigae base: Chop the kimchi into bite-sized pieces. If using pork belly, cut it into thin strips. Mince the garlic and slice the onion and scallions. Cube the tofu. (10 minutes)

   ~10 min
4. 4

   In a large pot or Dutch oven, heat a little oil (if not using pork belly) over medium-high heat. Add the pork belly (if using) and cook until browned and some fat has rendered. (5 minutes)

   ~5 min
5. 5

   Add the chopped kimchi to the pot and stir-fry for 3-5 minutes until slightly softened and fragrant. (5 minutes)

   ~5 min
6. 6

   Add the sliced onion and minced garlic. Cook for another 2 minutes until fragrant. (2 minutes)

   ~2 min
7. 7

   Pour in the anchovy broth (or water). Bring to a boil, then reduce heat to a simmer. Stir in gochugaru, gochujang, soy sauce, and sesame oil. (5 minutes)

   ~5 min
8. 8

   Add the cubed tofu to the simmering stew. Cover and let it simmer for at least 20 minutes to allow flavors to meld. (20 minutes)

   ~20 min
9. 9

   While the jjigae simmers, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. (5 minutes)

   ~5 min
10. 10

    Remove the galbi from the marinade, letting excess drip off. Grill the galbi for 3-5 minutes per side, depending on thickness, until nicely charred and cooked through. Be careful not to overcook. (10 minutes)

    ~10 min
11. 11

    Just before serving the jjigae, stir in the sliced scallions. Taste and adjust seasoning if needed. (1 minute)

    ~1 min
12. 12

    Assemble the bento: In your serving containers, place a portion of cooked rice. Ladle the hot Kimchi Jjigae alongside the rice. Arrange the grilled galbi next to the jjigae. (5 minutes)

    ~5 min