Description
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Ingredients
Units
Scale
- 6 oz. Pork belly, cut into bite size
- 1/4 tsp. Salt
- 1/4 tsp. Pepper
- 2 cups Well fermented kimchi, cut into bit size (Click HERE for homemade kimchi recipe)
- 1/2 cup Kimchi juice
- 1 1/4 cup Ultimate Korean stock (Click HERE for the recipe)
- 8 oz. Soft to medium firm tofu (approximately 1/4 block), slice into 1/4” thick
- 1 Green onion, slice diagonally
- 1/2 Green chili, slice diagonally
Instructions
- Heat a ttukbaegi(Korean clay pot) or thick bottom pot over high heat; add pork belly, season with salt and pepper. Cook for 5 to 6 minutes or until slightly golden brown, stir occasionally.
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[/url] - Add kimchi and cook with pork belly until softly cooked, about 5 minutes.
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[/url] - Pour kimchi juice and stock, bring it boil. Reduce heat to medium, cover with a lid and simmer for 15 to 20 minutes. Stir once in a while.
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[/url] - Add tofu, green onion and chili; increase heat to high and bring it to boil.
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[/url] - Serve hot and enjoy with warm cooked rice! 🙂
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- Cook Time: 35 mins
