Sour Kimchi Stew with Pork Belly and Tofu

What you need

• 300 g (2 cups) well-fermented kimchi
• 80 ml (1/3 cup) kimchi juice, from the jar
• 200 g (7 oz) pork belly, skin removed
• 1/2 onion
• 2 cloves garlic
• 300 g (10 oz) firm tofu
• 2 scallions
• 1 tsp toasted sesame oil
• 1 tbsp gochugaru, Korean chili flakes
• 1 tsp sugar
• 600 ml (2 1/2 cups) anchovy stock, or water
• salt, to taste

Method

Restated from the original video

1. 1

   Cut the kimchi into bite-size pieces.

2. 2

   Slice the pork belly into thin bite-size pieces, about 5 mm thick.

3. 3

   Slice the onion, mince the garlic and cut the tofu into 1 cm thick slabs. Cut the scallions on an angle.

4. 4

   Heat the sesame oil in a heavy pot over medium-high heat. Add the pork and stir until it loses its pink colour and starts to release fat, 3-4 min.

5. 5

   Add the kimchi, onion and garlic and stir-fry until the kimchi softens and smells toasty, 4-5 min.

6. 6

   Stir in the gochugaru and sugar and cook for 30 seconds.

7. 7

   Pour in the stock and the kimchi juice and bring to a boil.

8. 8

   Cover, lower the heat and simmer until the pork is tender and the liquid has turned deep red, about 15 min.

9. 9

   Taste and add salt if needed. Very sour kimchi may want another pinch of sugar.

10. 10

    Lay the tofu on top and simmer uncovered until it is heated through, about 5 min.

11. 11

    Scatter over the scallions and serve bubbling hot, straight from the pot.

Imported from stellanspice.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.