Korean Spicy Kimchi Stew

Ingredients

• 2 cups kimchi, chopped
• 1 cup kimchi juice
• 1 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

Method

1. 01
   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. 02
   Add the chopped kimchi and minced garlic to the pot. Stir and cook for another 3-4 minutes until the kimchi is fragrant.
3. 03
   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. 04
   Once boiling, reduce the heat to a simmer and let the stew cook for about 15 minutes, allowing the flavors to meld.
5. 05
   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. 06
   Stir in the sesame oil and sliced green onions before serving.