Ingredients
Units
Scale
- 6 oz pork belly, cut into bite-sized pieces
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups well-fermented kimchi, cut into bite-sized size
- 1/2 cup kimchi juice
- 1 1/4 cup ultimate Korean stock
- 8 oz soft to medium firm tofu (approximately 1/4 block), sliced into 1/4” thick
- 1 green onion, sliced diagonally
- 1/2 green chili, sliced 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, stirring occasionally.
- Add the kimchi and cook with the pork belly until it is softly cooked, about 5 minutes.
- Pour the kimchi juice and stock, bring it to a boil. Reduce the heat to medium, cover with a lid, and simmer for 15 to 20 minutes. Stir once in a while.
- Add tofu, green onion, and chili; increase the heat to high and bring it to a boil.
- Serve hot and enjoy with warm cooked rice! 🙂
- Cook Time: 35 mins
