A traditional hearty stew featuring fatty pork belly and aged kimchi in a savory broth.
Hands-free mode with voice commands & timers
No ratings yet
In a medium pot, combine the sliced pork belly and kimchi over medium-high heat.
Sauté the pork and kimchi together for about 5 minutes until the pork is no longer pink and the kimchi softens.
Stir in the gochugaru, gochujang, minced garlic, and soy sauce, ensuring the ingredients are well coated.
Pour in the anchovy broth (or water) and the kimchi brine, then bring the mixture to a boil.
Reduce the heat to medium-low, cover with a lid, and simmer for 15 to 20 minutes to develop the flavors.
Taste the broth; if the kimchi is too sour, stir in the optional teaspoon of sugar to balance the acidity.
Gently lay the tofu slices and green onions on top of the stew and simmer for another 5 minutes.
Drizzle with sesame oil just before serving and enjoy hot with a bowl of steamed white rice.
