Kimchi Nabe

Instructions

1. Prepare the base
   In a large, deep pot or donabe (Japanese clay pot), add the sliced onions, kimchi, kimchi juice, gochujang, minced garlic, and soy sauce. Mix gently to combine all ingredients.
2. Layer the proteins
   Arrange the sliced pork belly and tofu on top of the kimchi mixture. Try not to overlap the pieces too much to ensure even cooking.
3. Add the broth
   Pour the chicken or vegetable broth into the pot. Make sure all ingredients are just covered with liquid. Drizzle the sesame oil over the top.
4. Begin cooking
   Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer for 15 minutes, or until the pork is fully cooked.
5. Add the mushrooms
   Add the enoki and shiitake mushrooms to the pot, gently pushing them into the broth. Continue to simmer for another 5 minutes.
6. Cook the noodles
   Add the noodles to the pot and cook until they are tender, about 3-4 minutes for ramen noodles or 5-7 minutes for udon noodles.
7. Finish and garnish
   Add the green onions and cook for another minute. Taste and adjust seasoning if necessary by adding more soy sauce or gochujang to taste.
8. Serve hot
   Serve the kimchi nabe directly from the pot at the table. Provide individual bowls for each person. The stew should be bubbling hot when served.