Kimchi Jjim

Step 1

Place the pork belly on a cutting board and cut it lengthwise into four equal strips, each about 1.5 inches wide, cutting through both the fat and meat layers.

Step 2

Cut each pork strip crosswise into 2-inch chunks so you have roughly 12–16 pieces; set aside.

Step 3

Place a 5-quart heavy-bottomed pot or Dutch oven over medium-high heat with no oil and let it warm for 60 seconds until the bottom feels hot when you hover your hand 2 inches above it.

Step 4

Lay the pork chunks skin-side down in the hot pot in a single layer; do not move them for 4 minutes until the skin is golden brown and has released fat.

Step 5

Turn each pork chunk over using tongs so the fat side faces up; cook without moving for 3 minutes until the meat side is light brown.

Step 6

Pour in the kimchi juice (0.75 cup), soy sauce (2 tablespoons), and water (1 cup); stir once to combine and loosen any stuck-on brown bits from the pot bottom.

Step 7

Add the chopped kimchi and crushed garlic cloves; stir gently to distribute them around and under the pork.

Step 8

Sprinkle the sugar (1 tablespoon) over the pork; bring the liquid to a boil over medium-high heat, watching for large bubbles breaking the surface.

Step 9

Reduce heat to medium-low and cover with a lid; simmer for 20 minutes, stirring once halfway through, until the pork is tender when pierced with a fork.

Step 10

Uncover and lay the tofu slabs on top of the pork and kimchi in a single layer, nestling them into the braising liquid so they are half-submerged.

Step 11

Cover and simmer for 5 minutes until the tofu is heated through and has absorbed some of the kimchi flavors; you will see steam rising when you peek under the lid.

Step 12

Scatter the sliced scallions over the top of the pot; stir gently once to incorporate them into the braising liquid.

Step 13

Ladle the pork, tofu, kimchi, and braising liquid into four shallow bowls, making sure each serving gets at least three pork chunks and one tofu slab.