Kimchi Stew

Ingredients

• Vegetable oil 1 tsp
• Pork shoulder, thinly sliced 250 g
• Well-fermented kimchi, chopped 400 g
• Kimchi juice 60 ml
• Onion, sliced 1 medium (100 g)
• Garlic, minced 3 cloves
• Korean chili flakes (gochugaru) 1 tbsp
• Sugar 1 tsp
• Water 650 ml
• Medium-firm tofu 300 g
• Green onions 2 (40 g)
• Salt to taste
• Cooked rice to serve

Instructions

1. 1

   Heat the oil in a pot over medium heat and stir-fry the pork for 3 minutes.

2. 2

   Add the kimchi, onion, garlic, chili flakes and sugar and stir-fry for 5 minutes, until the kimchi softens.

3. 3

   Pour in the water and kimchi juice, bring to a boil, then cover and simmer for 15 minutes.

4. 4

   Cut the tofu into 1.5 cm slices, add it to the pot and simmer uncovered for 5 minutes.

5. 5

   Taste the broth and add salt only if needed.

6. 6

   Add the green onions, cut into 4 cm pieces, and cook for 1 minute.

7. 7

   Serve bubbling hot with rice.