Kimchi Jjigae (Spicy Kimchi Stew)

Heat 1 tablespoon vegetable oil in a heavy-bottomed pot over medium-high heat. Add the pork pieces and cook for 3-4 minutes, stirring occasionally, until the meat begins to brown and fat renders out.

Add 2 cloves minced garlic and 1 teaspoon minced ginger to the pot. Stir for 30 seconds until fragrant, being careful not to burn the aromatics. The pork fat will help distribute these flavors throughout.

Roughly chop the kimchi into 2-3 cm pieces and add to the pot along with any remaining kimchi juice from the container. Stir well to combine with the pork, coating everything in the kimchi flavors.

Add 1 tablespoon Korean red pepper flakes (gochugaru) and 1 tablespoon Korean red pepper paste (gochujang). Stir thoroughly to coat all ingredients. Adjust spice level to your preference at this stage.

Pour in 2 cups of water or anchovy stock (for deeper umami). Add 1 tablespoon soy sauce and 1/2 teaspoon sugar to balance the sourness of the kimchi. Bring the mixture to a vigorous boil.

Once boiling, reduce heat to medium-low and simmer uncovered for 15-20 minutes. This allows the pork to become tender and the kimchi to soften while developing a rich, complex flavor profile.

Cut the firm tofu into 2cm cubes. Gently add the tofu pieces to the simmering stew, distributing them evenly. The tofu will absorb the spicy broth and provide a cooling contrast to the heat.

Add 1 cup sliced mushrooms (shiitake or oyster work well), 1/2 sliced onion, and 2-3 sliced green onions (white parts only, saving green parts for garnish). Simmer for another 5 minutes.

Taste the broth and adjust seasoning as needed. Add more gochugaru for heat, soy sauce for saltiness, or a touch of sugar if the kimchi is overly sour. The balance should be spicy, savory, and slightly tangy.

For the final touch, crack an egg or two directly into the stew if desired. Let it poach gently in the hot broth for 2-3 minutes. The runny yolk will enrich the soup when mixed in.

Remove from heat and garnish with the reserved green onion tops, sliced diagonally. Serve immediately in individual bowls with steamed rice on the side. The stew should be bubbling hot when served.