Ingredients:
For the Stew:
1 (14-ounce) package firm or extra-firm tofu, cubed
1 tablespoon gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 cup kimchi, chopped
1 cup water
For the Pork Belly:
4 ounces pork belly, thinly sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Instructions:
Prep the Pork Belly: In a bowl, combine pork belly slices with soy sauce, sesame oil, garlic powder, and black pepper. Marinate for at least 30 minutes, or up to 24 hours.
Make the Stew: In a pot, combine tofu, gochujang, soy sauce, rice vinegar, sesame oil, garlic powder, red pepper flakes, kimchi, and water. Bring to a simmer over medium heat.
Cook the Pork Belly: Grill or pan-fry the marinated pork belly until cooked through and slightly charred.
Assemble the Stew: Add the cooked pork belly to the stew and simmer for 5 minutes more, or until heated through.
Serve: Ladle the stew into bowls and enjoy!
Tips & Tweaks:
Spice it up: Add more gochujang or red pepper flakes for extra heat.
Make it vegetarian: Substitute the pork belly with tofu or mushrooms.
Garnish with chopped green onions or sesame seeds.
