Kimchi Jjigae (Kimchi Stew)

Season the pork belly with salt and freshly ground black pepper.
10 oz pork belly, ¼ teaspoon salt, Freshly ground black pepper
Heat the neutral oil in a medium pot over medium heat. Add the onion and garlic and sauté until softened and fragrant, then add the pork belly and cook until lightly browned.
1 tablespoon neutral oil, ½ yellow onion, 3 cloves garlic
Stir in the chopped kimchi and cook for a few minutes, allowing it to soften and release its flavor.
1 cup kimchi
Add the chicken broth, kimchi juice, and fish sauce. Bring to a simmer, stirring until the tablets dissolve completely.
4 cups low-sodium chicken broth, ¼ cup kimchi juice, 2 tablespoon fish sauce
Stir in the gochugaru, gochujang, soy sauce, sugar, and salt. Simmer for about 15 minutes to let the flavors deepen.
2 tablespoon gochugaru, 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, ¼ teaspoon salt
Add the enoki mushrooms and simmer for another 3-5 minutes until tender.
2 oz enoki mushrooms
Taste and adjust seasoning with additional soy sauce or salt as needed.
Gently place the tofu on top and simmer until just heated through, about 1–2 minutes.
4 oz soft tofu
Garnish with chopped green onions and serve immediately.
2 green onions