korean pork stew 

Ingredients

• 1 1/2 lbs pork belly – skin removed, cut into 1/2″x1/2″x1″ pieces (you can use shoulder instead)
• 1 large onion – coarsely chopped
• 2 cups kimchi
• 3/4 to 1 1/2 Tbsp gochugaru
• 3/4 to 1 1/2 Tbsp gochujang
• 2 tsp sesame oil
• 3 1/2 cups chicken stock
• 12 oz firm tofu – cut into slices
• a bit of white vinegar to taste
• salt to taste
• Chives or green onions to garnish

Instructions

1. Heat the sesame oil in a large pot. A dutch oven works here.
2. Add the onion and sweat until slightly softened (2-3 minutes).
3. Add the pork, kimchi, gochugaru and gochujang. Stir well and cook for a minute or two more.
4. Add the stock and bring to a gentle simmer.
5. Taste and adjust the salt. It will take a tsp or so.
6. Simmer, covered for 30 minutes then check again for salt. If you want it a bit more sour add a little bit of vinegar at this point.
7. Gently add the tofu to the pot (rest it on the pork) and simmer, covered for an additional 5-10 minutes.
8. Garnish with green onion.
9. Serve with rice or rice noodles or just eat it out of the pot when nobody is looking.

Notes

1. The pork belly in this recipe isn’t getting the benefit of a long, gentle braise. It is going to be toothy. If you don’t like this type of texture substitute pork shoulder. If you really don’t like it, try pork loin but add it after the broth has cooked for about 10 minutes to reduce how long it cooks.