Korean Fermented-Kimchi and Pork Stew (3 Servings)

Chop kimchi and cut 225g pork into bite-sized cubes. Wash three scallions; reserve the roots and slice the stalks. Slice the onion, and if using, cut 150g tofu into 1.2cm pieces.

Remove the heads and guts from seven dried anchovies; prepare the sheet of kelp, 50g sliced radish and three cleaned scallion roots.

In a saucepan combine anchovies, kelp, radish and scallion roots with 960ml water; boil over medium-high about 20 minutes, then lower heat and simmer five more.

Strain the stock and measure 480ml (2 cups) for the stew; reserve any extra stock separately.

Put 450g kimchi, 60ml brine, 225g pork, the onion and two scallions' worth of sliced greens in a shallow pot.

Add 1 tsp kosher salt, 2 tsp sugar, 2 tsp gochugaru, 1 tbsp gochujang and 1 tsp sesame oil, then pour in 480ml stock.

Cover, bring to a bubble over medium-high and simmer around 10 minutes; uncover and stir thoroughly from the bottom.

If using tofu, arrange it on top, cover again and simmer 10–15 minutes over medium heat. Check the thickest pork piece is thoroughly cooked; this editorial version recommends at least 74°C for a conservative safety margin.

Add the final scallion's sliced greens and turn off the heat. Taste, adjust salt only if needed, and serve hot in three portions.

Refrigerate leftovers in shallow containers within two hours; use within 3–4 days or freeze. Reheat to 74°C.