Kimchi stew

25 min · serves 3

Sour kimchi makes the pot, fresh kimchi makes it flat. Frying the kimchi before the liquid goes in is the step that matters.

Ingredients

• 300 g Sour kimchi
• 250 g Pork belly
• 200 g Soft tofu
• 1 bulb Onion
• 2 stalks Spring onion
• 1 tbsp Gochugaru
• 1 tsp Doenjang
• 3 cloves Garlic
• 100 ml Kimchi brine
• 600 ml Rice rinsing water
• 1 tsp Sesame oil

Method

1. Cut the pork belly into 3 cm pieces and the kimchi into bite-sized lengths.
2. Fry the pork belly over medium heat for about 3 minutes until the fat renders.
3. Add the kimchi and minced garlic and keep frying for 5 minutes until the kimchi turns translucent and smells sweet.
4. Stir in the gochugaru and doenjang for 30 seconds.
5. Pour in the rice water and kimchi brine, bring to a boil, then lower the heat and cook 10 minutes.
6. Cut the tofu into 2 cm slabs and add it with the onion wedges, then cook 5 minutes more.
7. Finish with spring onion and a drizzle of sesame oil, and serve with hot rice.

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