Pork and Kimchi Stew

Instructions

1. 1

   Slice the pork belly into thin bite-sized pieces. Chop the kimchi into short strips and slice the tofu into thick slabs. Slice green onions finely.

2. 2

   Place a medium pot over medium-high heat. Add the sliced pork belly and fry for 5 minutes, stirring until light golden brown and fat renders out.

3. 3

   Turn heat to medium. Add chopped kimchi and minced garlic, stirring for 4 minutes until kimchi becomes soft, dark, and translucent.

4. 4

   Stir in gochujang paste and soy sauce for 1 minute. Pour in 600 ml of water and bring to a rapid boil over high heat.

5. 5

   Lower heat to medium-low and simmer for 10 minutes until the broth darkens. Carefully add tofu slabs and simmer 5 more minutes until piping hot.

6. 6

   Turn off the heat, stir in green onions, and serve immediately in deep soup bowls alongside hot steamed white rice.