A bowl of spicy comfort.
Ingredients
Serves: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
- 250g kimchi, with juices
- 200g pork belly, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp gochujang
- 500ml chicken or vegetable stock
- 100g tofu, cubed
- 2 spring onions, sliced (for garnish)
- 1 tsp sesame oil
Method
- Sauté the pork and veg: Heat sesame oil in a large pot over medium-high heat. Cook the pork belly until lightly browned, then add the onion and garlic, stirring for another 3 minutes.
- Add kimchi & spices: Stir in the chopped kimchi, gochugaru, and gochujang. Cook for 5 minutes until everything is fragrant.
- Simmer: Pour in the stock, bring to a boil, and then reduce to a simmer for 15 minutes.Add Tofu: Add the tofu cubes and cook for an additional 5 minutes.
- Serve: Ladle the stew into bowls, garnish with sliced spring onions, and serve with steamed rice for a complete meal.
