Korean Kimchi Jjigae: Bubbling Witch's Cauldron Pork and Tofu Kimchi Stew for Halloween

Heat the sesame oil in a heavy pot or Korean ttukbaegi over medium heat. Add the pork and cook for 4 to 5 minutes until the fat renders and the edges brown.

Serves 4

Ingredients

• 2 cups well-fermented napa cabbage kimchi, roughly chopped, plus 1/4 cup kimchi juice
• 8 oz (225g) pork belly or pork shoulder, sliced into bite-sized pieces
• 1 tablespoon toasted sesame oil
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sugar
• 3 cups water or anchovy stock
• 1 tablespoon fish sauce or soy sauce, to taste
• 14 oz (400g) firm or medium tofu, cut into thick slabs
• 3 scallions, cut into 2-inch lengths
• Steamed short-grain rice, to serve

Instructions

1. Heat the sesame oil in a heavy pot or Korean ttukbaegi over medium heat. Add the pork and cook for 4 to 5 minutes until the fat renders and the edges brown.
2. Add the onion, garlic and chopped kimchi and stir-fry for 5 minutes until the kimchi softens and smells deeply sour and savory.
3. Stir in the gochugaru, gochujang and sugar and cook for 1 minute to bloom the chili.
4. Pour in the kimchi juice and water or anchovy stock. Bring to a boil, then reduce to a steady simmer and cook uncovered for 15 minutes.
5. Season with fish sauce or soy sauce. Lay the tofu slabs on top of the stew and simmer 8 to 10 more minutes until the tofu is heated through and has absorbed the broth.
6. Scatter the scallions over the top and let them wilt for 1 minute.
7. Bring the pot to the table still bubbling like a cauldron and ladle into bowls over hot steamed rice.
8. Kimchi jjigae is the stew Koreans reach for when the weather turns, and it is at its best made with kimchi that has fermented past its crunchy prime into something deeply sour. Pork belly adds richness, tofu soaks up the fiery broth, and the whole thing is traditionally served straight from the stone pot it was cooked in, still erupting with bubbles. That volcanic red, bubbling presentation makes it the perfect witch's cauldron for a Halloween dinner, no food coloring required.

Nutrition (estimated, per serving)

• Calories: 410 kcal
• Protein: 24g
• Fat: 28g
• Carbohydrates: 16g
• Fiber: 4g
• Sugar: 6g
• Sodium: 1320mg