Pork and Kimchi Stew

Instructions

1. 1

   Prep all ingredients before heating: slice 300 g pork belly into 1 cm bite-sized pieces. Chop 300 g aged kimchi into short strips. Slice 200 g firm tofu into 1 cm thick slabs. Finely mince 4 garlic cloves and slice 60 g green onions into thin rounds. Set a medium pot on the stove.

2. 2

   Place the medium pot over medium-high heat. Add the sliced pork belly without adding oil. Cook for 5 minutes, stirring regularly with a wooden spoon, until the meat turns light golden brown and the rendered fat coats the bottom of the pot. Lower heat if the fat spatters excessively.

3. 3

   Reduce the heat to medium. Add the chopped kimchi and minced garlic into the pot with the rendered pork fat. Stir and sauté continuously for 4 minutes until the kimchi softens, darkens slightly, and becomes translucent without scorching at the bottom.

4. 4

   Add 40 g gochujang paste and 30 ml soy sauce to the pot. Stir well for 1 minute so the paste dissolves and coats everything evenly. Pour in 600 ml water, turn the heat to high, and bring the liquid to a rapid, bubbling boil.

5. 5

   Lower the heat to medium-low to maintain a steady simmer. Cook uncovered for 10 minutes until the broth turns rich and dark red. Carefully place the tofu slabs into the bubbling soup and simmer for another 5 minutes until the tofu absorbs flavor and is hot throughout.

6. 6

   Turn off the heat, stir in the green onions, and let rest for 1 minute. Ladle the hot stew into deep bowls. Serve piping hot with cooked white rice on the side. The broth should be deeply aromatic, spicy, and rich, with tender pork and creamy tofu.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min