1-First Step: Prepare all Ingredients. Slice the pork belly into bite-sized pieces and marinate with 1 tablespoon sweet rice wine and a few sprinkles of ground black pepper for about 15 minutes. Chop the aged kimchi, slice the brown onion, green onions, and shiitake mushrooms. Cube the tofu into 1cm thick rectangles. Measure out the gochugaru, gochujang, soy sauce, minced garlic, and broth.

2-Second Step: Cook the Kimchi. In a hot skillet or directly in a cooking pot, sauté the kimchi until softened and fragrant, about 5 minutes. This intensifies the flavor and deepens the aroma, forming the stew’s robust base.

3-Third Step: Brown the Pork Belly. In the cooking pot, place the marinated pork belly pieces at the bottom and cook over medium heat until lightly browned but not fully cooked through, about 3–5 minutes.

4-Fourth Step: Layer the Ingredients. On top of the pork belly, layer the cooked kimchi, sliced brown onions, shiitake mushrooms, and tofu slices. Pour in 1 cup of water or broth, adding the jjigae sauce made from mixing gochugaru, soy sauce, gochujang, minced garlic, and black pepper excluding the green onions.

5-Fifth Step: Simmer the Stew. Bring the stew to a boil over medium-high heat. Once boiling, reduce heat to medium, cover partially, and simmer for 10 to 15 minutes, allowing the pork to cook thoroughly and flavors to meld. Stir gently and occasionally spoon broth over the ingredients to keep everything moist.

6-Final Step: Add Fresh Green Onions and Serve. Add the sliced green onions just before turning off the heat to preserve their fresh aroma. Serve the kimchi jjigae piping hot with steamed white rice for a satisfying and authentic Korean meal.