Ingredients
The following ingredients have 6 Servings
- 1 tablespoon oil
- 1 onion ((thinly sliced))
- 3 cloves garlic ((sliced))
- 8 ounces pork belly or shoulder ((225g, thinly sliced))
- 1 pound kimchi ((450g, with juices, chopped))
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon Korean chili flakes
- 1 tablespoon gochujang ((Korean red pepper paste))
- 3 cups chicken stock ((700 ml, can substitute fish or beef stock))
- 8 oz. firm tofu ((225g, cut into 1/4-inch thick slices))
- 1 teaspoon sesame oil
- 1 scallion ((chopped))
Instruction
- In a large pot, heat the oil over medium high heat. Add the onion, garlic, and pork belly, and cook for about 5 minutes, until the pork is lightly browned and the onions start to soften.
- Add the kimchi and fry for 2 minutes. Then add the salt, sugar, chili flakes, gochujang, and broth. Stir until combined. Bring to a simmer, cover, and cook for 10 minutes.
- Uncover and lay the tofu over the top. Replace the cover and simmer for another 10 minutes. Uncover for the last time and stir in the sesame oil. Garnish with the chopped scallion and serve immediately with steamed rice!
