Pork Belly and Kimchi Soft Tofu Stew

Ingredients

• 0.5 pounds Pork belly, thinly sliced
• 1 cup Aged kimchi, chopped
• 11 ounces Soft tofu (Soon-tofu)
• 1.5 cups Anchovy or kelp broth
• 2 tablespoons Korean red chili flakes (Gochugaru)
• 1 tablespoon Garlic, minced
• 1 tablespoon Soy sauce
• 1 tablespoon Sesame oil
• 2 stalks Green onions, chopped
• 1 large Egg(optional)
• 0.25 cup Onion, sliced

Instructions

1. 1

   In a small stone pot (ttukbaegi) or heavy saucepan, heat the sesame oil over medium heat.

2. 2

   Add the pork belly and cook until the fat begins to render and the meat is no longer pink.

3. 3

   Stir in the chopped kimchi, onions, and garlic, sautéing for 3-4 minutes until the kimchi softens.

4. 4

   Add the gochugaru (chili flakes) and stir quickly for 30 seconds to infuse the oil without burning the spice.

5. 5

   Pour in the anchovy broth and soy sauce, bring to a boil, then reduce heat and simmer for 10 minutes.

6. 6

   Carefully scoop the soft tofu into the pot in large chunks, allowing it to heat through for 3 minutes.

7. 7

   Taste the broth and add salt or more soy sauce if needed, then top with chopped green onions.

8. 8

   Crack a raw egg into the boiling stew just before serving and stir gently to create creamy ribbons.