Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound pork belly thinly sliced
- 2 cups well-fermented kimchi chopped
- 1 teaspoon garlic minced
- 1 tablespoon gochugaru Korean red chili pepper flakes
- 1/2 cup kimchi brine
- 2 cups water
- 1/2 teaspoon sugar
- 8 ounces firm tofu cut into 1-inch cubes
- 2 green onions sliced
Instructions
- Heat oil in a large pot over medium heat. Add pork belly and cook until it starts to brown.
- Add kimchi, garlic, and gochugaru to the pot. Cook for about 5 minutes until the kimchi starts to soften.
- Pour in kimchi brine and water. Stir in sugar. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add tofu to the pot and continue to simmer for another 10 minutes. Adjust seasoning with salt if necessary.
- Garnish with green onions and serve hot with steamed rice.