A Japanese-Korean fusion incorporating white miso paste for added creaminess and depth.
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In a medium pot, heat the sesame oil over medium heat and sauté the pork belly until the edges begin to brown.
Add the garlic, ginger, and chopped kimchi to the pot, stir-frying for 3-5 minutes until the kimchi softens.
Pour in the dashi or vegetable stock and bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
Place the white miso paste in a small bowl, add a ladle of the warm broth, and whisk until smooth before pouring back into the pot.
Gently slide the cubed tofu into the stew and simmer for another 3 minutes until heated through.
Stir in the gochugaru if you prefer a spicier kick, being careful not to boil the soup vigorously after adding the miso.
Garnish with fresh green onions and serve hot with a side of steamed white rice.
