Back to 2 servings 10 ounces well-fermented kimchi, sour and aged, cut into bite-size pieces; keep the juice 4 ounces pork belly, thinly sliced; pork shoulder also works 1 tablespoon Korean chili pepper flakes (gochugaru), adjust to taste 1 tablespoon gochujang, Korean chili paste, optional 1 teaspoon minced garlic 1 tablespoon vegetable oil 0.5 cup kimchi juice, from the jar; use the brine if you have it 2 cups rice rinse water or anchovy broth, plain water also works 0.5 teaspoon Korean beef stock powder (dasida), optional 1 teaspoon sugar, only if the kimchi is very sour 1 teaspoon soup soy sauce (guk-ganjang) or fish sauce, to season; add salt if needed 6 ounces medium-firm tofu, sliced into large chunks 2 scallions, sliced, for garnish 1 teaspoon toasted sesame oil, to finish
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1 Step 1: Cut the kimchi, pork belly and tofu into bite-size pieces, and slice the scallions.2 Step 2: Heat the oil in a pot over medium heat and cook the pork belly until the fat renders and the meat is no longer pink, about 3 minutes.3 Step 3: Add the kimchi, gochugaru, gochujang and garlic and stir-fry over medium-high heat for 3 to 5 minutes, adding a splash of water if it begins to stick.4 Step 4: Pour in the kimchi juice, rice rinse water or broth, and the beef stock powder if using. Bring to a boil and cook for 10 minutes.5 Step 5: Taste the broth and add sugar, soup soy sauce or fish sauce as needed to balance the sourness and salt.6 Step 6: Add the tofu and scallion whites and simmer for 5 minutes until the tofu is heated through and the kimchi is very tender.7 Step 7: Finish with the scallion greens and sesame oil, then serve bubbling hot with rice.getsaucepan.com/r/e35fe7ea-acc8-5674-9c9d-0a5e7c1aed8f
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