Kimchi stew - Kimchi jjigae (김치찌개)

One of my favorite stews (and I like a lot of stews) is Kimchi jjigae It's simple to make, hearty, good for your gut health, and will easily be one of your comfort foods once you try it The trick though is in the kimchi as it tastes different everywhere Some people like it salty, sweet, or spicier However, if you are making a stew, you need it sour meaning it has been fermented for while This is key to making that rich flavor The rest of the seasoning is up to your preference I hope you enjoy it! Ingredients: 1 1/2 cup kimchi 3 cups anchovy and kelp stock (or any stock you have) 1/4 cup kimchi juice 100-150 g pork belly 1 tsp minced garlic 1 tsp minced garlic 200 g soft tofu spring onions green chili optional seasonings: - soysauce - fish sauce - dasida (korean stock powder) - a little bit of sugar if the stew is too sour for your taste * Start with 1/2-1 tsp and adjust to your liking You can also add more water if it turns out too salty