– 2 cups well-fermented kimchi, chopped – 200g pork belly or pork shoulder, thinly sliced – 1 onion, sliced – 2 cloves garlic, minced
– 1 green onion, chopped – 1 tofu block, cut into cube – 1 tablespoon gochujang (Korean red chili paste) – 1 tablespoon gochugaru (Korean red chili flakes) - adjust to taste for desired spice level
– 1 tablespoon soy sauce – 1 tablespoon sesame oil – 4 cups water or low-sodium broth – Salt and pepper to taste – Optional: sliced mushrooms, tofu, or other vegetable
Heat a large pot over medium heat. Add the pork slices and cook until browned. Add the minced garlic and sliced onion to the pot, sautéing until fragrant.
Add the chopped kimchi (including the juice) to the pot and stir well. Pour in the water or broth, and add the gochujang, gochugaru, and soy sauce. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Add the tofu cubes and green onion to the pot, and simmer for an additional 5 minutes. Taste the stew and adjust the seasoning with salt, pepper, or more chili flakes if desired.
Drizzle sesame oil over the top just before serving. Serve hot with steamed rice.
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