Kimchi Stew with Green Onions

Ingredients

• 2 cups kimchi
• ½ pound pork belly or shoulder
• 6 stalks green onions
• 8 ounces tofu
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 2 cloves garlic
• 4 cups water

Instructions

1. 1

   Slice the 0.5 lb pork into thin bite-sized pieces. Cut the 6 green onions into 2-inch lengths, separating white and green parts. Mince the 2 garlic cloves.

2. 2

   In a large pot over medium-high heat, add the pork and white parts of the green onions. Cook until the pork is browned and the onions are fragrant, about 5 minutes.

3. 3

   Add the 2 cups kimchi, 1 tbsp gochugaru, 1 tbsp soy sauce, and 2 minced garlic cloves. Stir and cook for 2 minutes until the kimchi is softened and aromatic.

4. 4

   Pour in the 4 cups water. Bring to a boil, then reduce heat to medium-low. Simmer until the pork is tender and the broth is flavorful, about 20 minutes.

5. 5

   Cut the 8 oz tofu into 1-inch cubes. Add the tofu and the green parts of the green onions to the stew. Cook for 5 more minutes until the tofu is heated through and the onions are wilted.

6. 6

   Taste and adjust seasoning with salt or extra gochugaru if needed. Serve hot in bowls with rice if desired.

Tools you’ll need

• Large pot
• Knife
• Cutting board
• Measuring cups and spoons

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