Ingredients

• 400 g well-fermented napa cabbage kimchi
• 120 ml kimchi brine
• 250 g pork belly
• 300 g medium-firm tofu
• 1 small onion
• 3 cloves garlic
• 2 stalks scallions
• 1 long green chili
• 1 tbsp gochugaru
• 1 tbsp gochujang
• 1 tsp soup soy sauce
• 1 tsp sugar
• 1 tbsp toasted sesame oil
• 600 ml rice-washing water or water
• to taste salt

Method

1. 01
   Prepare the ingredients Cut the kimchi into bite-sized pieces, slice the pork belly, onion and tofu, mince the garlic, and cut the scallions into short lengths.
2. 02
   Brown the pork Heat the sesame oil in a medium pot over medium-high heat, add the pork belly, and stir until the fat starts to render and the edges turn lightly golden.
3. 03
   Fry the kimchi Add the kimchi, garlic and gochugaru to the pork and stir-fry until the kimchi softens and turns slightly translucent.
4. 04
   Add the liquid Pour in the rice-washing water and kimchi brine, stir in the gochujang, soup soy sauce and onion, and bring the pot to a rolling boil.
5. 05
   Simmer the stew Lower the heat to medium, cover the pot, and let the stew simmer until the kimchi is very soft and the broth tastes rich.
6. 06
   Season to taste Taste the broth and add a pinch of salt if it needs it, or a teaspoon of sugar if the kimchi makes it too sour.
7. 07
   Add the tofu Lay the tofu slices on top of the stew, spoon some broth over them, and simmer uncovered until the tofu is heated through.
8. 08
   Finish with scallions Scatter the scallions and green chili over the stew and let it bubble for one more minute.
9. 09
   Serve hot Bring the pot straight to the table and serve the stew with bowls of steamed short-grain rice.