Kimchi Jjigae (Rebusan Kimchi)

Bahan-bahan (2 porsi)

• 7 oz medium-firm tofu (momen dofu) ((½ package; well-drained))
• 2 g reen onions/scallions ((sliced))
• 4 oz sliced pork belly
• 1 Tbsp toasted sesame oil
• ¼ tsp Diamond Crystal kosher salt
• ⅛ tsp freshly ground black pepper
• 1 Tbsp sake ((can substitute Chinese rice wine or dry sherry))
• 1 lb kimchi
• 2 cloves garlic ((minced))
• 1 tsp gochugaru (Korean pepper flakes)
• 2 tsp gochujang (Korean chili paste)
• 2 tsp soy sauce
• 1 tsp sugar
• 2 cups Iriko Dashi (anchovy stock)
• ¼ cup kimchi juice ((squeeze the kimchi to collect the juice; skip if you can't get any))