Kimchi Stew

Instructions

1. Prepare the kimchi
   Squeeze out excess juice from the kimchi into a bowl and set aside. Roughly chop the kimchi into bite-sized pieces.
2. Sauté the pork and kimchi
   In a medium-sized pot, add the pork belly and cook over medium heat until the fat renders, about 4-5 minutes. Add the chopped kimchi and stir-fry for another 5 minutes until the kimchi becomes soft and fragrant.
3. Add liquid and seasonings
   Pour in the reserved kimchi juice, anchovy stock or water, gochugaru, gochujang, soy sauce, and sugar. Stir well to combine. Bring to a boil, then reduce the heat to low and simmer for 15 minutes with the lid partially covered.
4. Add tofu and finish cooking
   Gently add the tofu cubes, being careful not to break them. Continue to simmer for 5 more minutes until the tofu is heated through.
5. Final seasoning
   Drizzle sesame oil over the stew. Taste and adjust seasonings if needed. Add the chopped green onions and give it a gentle stir.
6. Serve hot
   Ladle the stew into individual serving bowls. Serve immediately with a bowl of steamed rice. The stew should be bubbling hot when served.