To begin, heat a medium sized pot over medium heat. Add the sesame oil and sliced pork. Sauté for 3–4 minutes until the pork starts to brown slightly. This step renders some of the fat, enhancing the stew's richness.

Add the minced garlic and sliced onion to the pot. Stir-fry for 1–2 minutes until aromatic. Incorporating the garlic at this stage ensures its flavours infuses the base of the stew.

Stir in the kimchi and cook for 5 minutes, stirring occasionally. This step deepens the flavours of the kimchi and allows it to meld with the pork and aromatics. If your kimchi is very sour, add 1 tsp of sugar to balance the acidity.

Add the gochugaru, gochujang, and soy sauce to the pot. Stir well to evenly coat the ingredients. These seasonings provide the signature heat and umami of Kimchi Jjigae. Adjust the amount of gochugaru for a milder or spicier stew.

Pour in the water or anchovy stock, ensuring all the ingredients are submerged. Bring to a boil over medium-high heat, then reduce to a simmer. Let it cook for 15–20 minutes, allowing the flavours to develop fully.

Carefully add the tofu slices to the pot, arranging them on top of the stew. Simmer for an additional 5 minutes to warm the tofu through without breaking it apart. Avoid stirring vigorously to maintain the tofu's shape.

Taste the stew and adjust the seasoning with salt or additional soy sauce if needed. If the flavour feels too intense, add a splash of water or stock to balance it. Sprinkle chopped green onions over the top just before turning off the heat.

Serve the Kimchi Jjigae piping hot, straight from the pot, accompanied by steamed white rice. Garnish with more green onions for a fresh touch. For added authenticity, pair with banchan (Korean side dishes) such as pickled radish or seasoned spinach.