How to Make Thick Kimchi Jjigae (Low Broth Kimchi Stew)

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   1. Preparation and Marinating Combine 500g of pork front leg meat with 3 tbsp soy sauce, 3 tbsp cooking wine, 2 tbsp minced garlic, pepper, and 0.3 tbsp minced ginger [00:05]. Mix well and let the meat marinate for about 30 minutes to absorb flavors [00:14]. While the meat marinates, slice half an onion and cut 1/4 head of kimchi into bite-sized pieces [00:17].

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   2. Sautéing the Ingredients Heat cooking oil in a pan and lightly sauté the sliced onions [00:15]. Add the marinated pork to the pan and stir-fry until the exterior is cooked [00:20]. Add the chopped kimchi to the pan and stir-fry with the meat and onions [00:30]. Incorporate 3 tbsp chili powder, 1 tbsp soybean paste, and 1 tbsp red pepper paste, stirring thoroughly to coat the ingredients [00:31].

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   3. Stewing and Finishing Pour in 350ml of beef bone broth and bring the mixture to a boil [00:38]. Cut a block of tofu into slices and add it to the boiling stew [00:44]. For enhanced flavor, add 0.5 tbsp of beef seasoning (Dashida) [00:48]. Top the stew with chopped Cheongyang red peppers and green onions [00:50]. Simmer the stew on high heat for exactly 5 minutes until the broth reduces and the flavors are concentrated [00:55].