Ingredients:

  • 6 oz (170 g) Pork Belly (skin removed, cut into 1-inch pieces)
  • 2 cups (450 g) Well-Aged Kimchi (roughly chopped)
  • 1/2 cup (120 ml) Kimchi Brine (reserved liquid)
  • 1/2 medium (100 g) Yellow Onion (thinly sliced)
  • 3 cloves minced Garlic
  • 1 tsp Sesame Oil (toasted, for finishing)
  • 2 Tbsp Gochugaru (Korean coarse chili flakes)
  • 1 Tbsp Gochujang (Korean chili paste)
  • 1 Tbsp Soy Sauce (low sodium)
  • 1 tsp Sugar (granulated or brown)
  • 1/2 tsp Fish Sauce (optional)
  • 4 cups (950 ml) Water or Anchovy Broth
  • 1/2 block (~200 g) Firm or Soft Tofu (drained, sliced 1/2-inch thick)
  • 2 stalks Scallions/Spring Onions (thinly sliced, for garnish)
  • 1 small Green Korean Chili (optional, sliced)

Instructions:

  1. Render the Pork: Place a heavy pot over medium-high heat. Add the pork belly pieces and sauté until they are browned and the fat is fully rendered (about 5–7 minutes).
  2. Sauté Aromatics: Reduce heat to medium. Add the sliced onion and sauté for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Caramelise the Kimchi: Add the chopped aged kimchi to the pot. Stir well to coat it in the rendered pork fat. Sauté vigorously for 5–8 minutes to mellow its acidity and concentrate its flavour.
  4. Prepare the Seasoning Paste: Whisk together the Gochugaru, Gochujang, Soy Sauce, Sugar, and optional Fish Sauce in a small bowl.
  5. Add Paste and Brine: Stir the prepared seasoning paste and the reserved kimchi brine into the pot. Cook for 1 minute, allowing the paste to briefly toast.
  6. Add Broth and Simmer: Pour in the 4 cups of broth (or water). Bring the stew to a rolling boil, then immediately reduce the heat to low, cover partially, and let it simmer gently for 20 minutes.
  7. Add Tofu: Taste the broth and adjust seasoning (salt or sugar) if necessary. Gently lay the sliced tofu pieces on top of the stew. Do not stir vigorously.
  8. Final Simmer: Simmer for another 5–10 minutes, uncovered, until the tofu is heated through and the broth has reached your preferred consistency.
  9. Garnish and Serve: Drizzle with 1 teaspoon of sesame oil. Garnish generously with sliced scallions and Korean green chili (if using). Serve piping hot with rice.