김치찌개

Heat the sesame oil in a heavy-bottomed pot or Korean earthenware ttukbaegi over medium heat, add the chopped aged kimchi with a couple tablespoons of its brine, and saute for five minutes until the kimchi softens slightly and the edges begin to caramelize.

Add the sliced onion and minced garlic to the pot, stir to combine with the kimchi, then add the gochugaru and gochujang, mixing everything together for two minutes until the spices coat the kimchi evenly and the paste dissolves into the mixture.

Pour in the anchovy or kelp broth, bring to a full rolling boil over high heat, then reduce to a steady simmer and cook for ten minutes to allow the fermented kimchi and broth to meld into a deeply savory, tangy base.

Add the clams first since they take the longest to cook, simmering for three minutes until they begin to open, then add the shrimp and squid and cook for three to four more minutes until the shrimp are pink and the squid is just tender.

Gently slide the tofu cubes into the bubbling stew, being careful not to break them, season with fish sauce and sugar, then simmer for five more minutes until the tofu is heated through and has absorbed the fiery, funky broth flavors.

Add the scallion pieces in the last minute of cooking, and serve the jjigae still bubbling vigorously in the pot directly at the table alongside steamed white rice, as this stew is meant to be eaten piping hot while it continues to simmer.