Korean kimchi stew (kimchijigae) | Clara Le

Ingredients

• 1 pound kimchi, cut into bite size pieces
• 1/4 cup kimchi brine
• 1/2 pound pork shoulder (or pork belly)
• 1/2 package tofu, slices of 1 cm thick
• 3 green onions
• 1 medium onion, sliced
• 1 tsp salt
• 2 tsp sugar
• 2 tsp gochugaru (Korean hot pepper flakes)
• 1 tbsp gochujang (Korean hot pepper paste)
• 1 tsp toasted sesame oil
• 2 cups anchovy stock