Korean Spicy Kimchi Stew

Ingredients

• 2 cups kimchi chopped
• 1 cup kimchi juice
• 1/2 pound pork belly sliced
• 1 block firm tofu cubed
• 4 cups water
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 1 tablespoon gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic minced
• 1 teaspoon sugar
• 2 stalks green onions sliced

Instructions

1. 1 Heat a large pot over medium-high heat and add the sliced pork belly. Cook until the pork is browned and some fat has rendered, about 5 minutes.
2. 2 Add the chopped kimchi and minced garlic to the pot. Stir and cook for another 3-4 minutes until the kimchi is fragrant.
3. 3 Pour in the kimchi juice and water, then add the gochugaru, gochujang, soy sauce, and sugar. Stir to combine and bring the mixture to a boil.
4. 4 Once boiling, reduce the heat to a simmer and let the stew cook for about 15 minutes, allowing the flavors to meld.
5. 5 Gently add the cubed tofu to the pot, being careful not to break the pieces. Simmer for an additional 5 minutes to heat through.
6. 6 Stir in the sesame oil and sliced green onions before serving.