How to Make Deep Umami Kimchi Jjigae with Secret Ingredients

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   1. Base Preparation Cut the kimchi into bite-sized pieces and place them in a pot along with the kimchi juice [03:47]. Pour in water and begin boiling the mixture on high heat [04:12].

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   2. Adding Aromatics & Pork Slice the onion and add it to the boiling pot to neutralize acidity and add natural sweetness [04:52]. Add red pepper powder and minced garlic to build the spicy base [05:14]. Chop the pork belly (ogyeopsal) into thick pieces and add them to the pot [09:35].

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   3. Simmering with Secret Umami Season with anchovy fish sauce for depth [10:26]. Chop fresh tomatoes and add them to the stew; they provide a rich umami layer as they dissolve [11:16]. Add a few drops of Tabasco sauce, which enhances the fermented kick of the kimchi [16:00].

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   4. Finishing & Final Seasoning Cut tofu into small cubes and add them to the stew [17:32]. Mix in sliced green onions and a pack of natto to add richness similar to cheonggukjang [17:45]. Adjust seasoning with salt and white pepper, then finish with a final sprinkle of red pepper powder and a drizzle of sesame oil [18:18].