A hearty and spicy Korean stew made with fermented kimchi, tofu, and pork, perfect for warming up on a chilly day. This dish brings together rich flavors and comforting ingredients in a bowl.
1. In a pot, heat sesame oil over medium heat and add sliced pork belly. Cook until browned. 2. Add sliced onion and cook until translucent. 3. Stir in the chopped kimchi and gochugaru, cooking for another 2-3 minutes to release the flavors. 4. Pour in the water and bring to a boil. Reduce heat and let it simmer for 10 minutes. 5. Add the tofu and soy sauce, and simmer for an additional 5 minutes. 6. Season with salt to taste and garnish with chopped green onions before serving.
1 cup kimchi (chopped) 100g pork belly (thinly sliced) 1/2 cup tofu (cubed) 1/2 onion (sliced) 2 green onions (chopped) 2 cups water 1 tablespoon gochugaru (Korean red pepper flakes) 1 tablespoon soy sauce 1 teaspoon sesame oil Salt to taste
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