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Prepare the pork belly by seasoning it with 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Set aside.

In a large pot or Dutch oven, cook the seasoned pork belly over medium-high heat until browned and crispy, about 5-7 minutes. Remove the pork belly from the pot and set aside, leaving the rendered fat in the pot.

Add the chopped aged kimchi and kimchi juice to the pot with the rendered pork fat. Sauté for 5 minutes, stirring occasionally, until the kimchi softens and becomes fragrant.

Stir in the minced garlic, Korean chili powder (gochugaru), and optional brown sugar. Cook for another 1 minute until fragrant.

Pour in the water, soy sauce, and optional Korean fermented soybean paste (doenjang). Bring the stew to a rolling boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.

Add the seared pork belly back into the pot, along with the cubed firm tofu, thinly sliced white onion, and soaked glass noodles. Continue to simmer for another 5-7 minutes, or until the noodles are tender and the onion is softened.

Taste the stew and adjust seasoning if necessary. Ladle the hot kimchi jjigae into individual serving bowls. Garnish with chopped green onions and thinly sliced red chili peppers before serving.


Prepare the pork belly by seasoning it with 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Set aside.

In a large pot or Dutch oven, cook the seasoned pork belly over medium-high heat until browned and crispy, about 5-7 minutes. Remove the pork belly from the pot and set aside, leaving the rendered fat in the pot.

Add the chopped aged kimchi and kimchi juice to the pot with the rendered pork fat. Sauté for 5 minutes, stirring occasionally, until the kimchi softens and becomes fragrant.

Stir in the minced garlic, Korean chili powder (gochugaru), and optional brown sugar. Cook for another 1 minute until fragrant.

Pour in the water, soy sauce, and optional Korean fermented soybean paste (doenjang). Bring the stew to a rolling boil, then reduce the heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.

Add the seared pork belly back into the pot, along with the cubed firm tofu, thinly sliced white onion, and soaked glass noodles. Continue to simmer for another 5-7 minutes, or until the noodles are tender and the onion is softened.

Taste the stew and adjust seasoning if necessary. Ladle the hot kimchi jjigae into individual serving bowls. Garnish with chopped green onions and thinly sliced red chili peppers before serving.
