Aged Kimchi Pork Belly Stew

Pour 1 liter of water into a pot, add a handful of dried anchovies and 10g of rinsed dried kelp, and boil for about 5 minutes to make anchovy broth.

Roughly chop 1 onion, and prepare 1 stalk of green onion and 2 Cheongyang chili peppers by slicing them diagonally.

Cut the 600g of whole pork belly in half, as the skin-on side is more delicious.

Turn on the stove, add a tablespoon of cooking oil to a pan, and sear the pork belly starting with the skin side down.

Rotate and sear all sides until golden brown for the Maillard reaction.

Pour in 1/4 cup of soju and dissolve half a tablespoon of doenjang, then pour over the pork belly to remove any gamey odors.

Reduce the heat to low, coat evenly to remove remaining odors, and set aside.

Turn the heat back on in the pan and stir-fry the chopped onions immediately.

With the heat slightly reduced, add the thickly sliced pork belly.

Shake off the filling and seasoning from 1/4 head of aged kimchi, slice it, and stir-fry with the meat.

Pour the previously prepared anchovy broth into one side of the pan.

Turn on the heat and add 2 heaping tbsp of red chili powder, 1 tbsp of minced garlic, 1 tbsp of salted shrimp, and 1 tbsp of sugar.

Cover and boil for about 30 minutes, then prepare to top with Cheongyang chili peppers and green onions.

Open the lid and add the Cheongyang chili peppers and green onions.

Cover and boil for 5 more minutes to finish the aged kimchi pork belly stew.