Spicy Fermented Cabbage Stew with Pork or Tofu

Prepare Ingredients: Slice the pork belly (or cube the tofu) into bite-sized pieces. Slice the onion thinly and mince the garlic. If your kimchi pieces are very large, cut them into smaller, manageable pieces. Chop the green onions for garnish.

Sauté Base: Heat the sesame oil in a medium pot or stone pot (dolsot) over medium heat. Add the pork belly (or tofu) and onion, sautéing until the pork is lightly browned and the onion is softened, about 5-7 minutes.

Build Flavor: Add the prepared kimchi, minced garlic, and gochugaru to the pot. Sauté for another 3-5 minutes, stirring occasionally, until the kimchi is fragrant and slightly softened. This step is crucial for developing deep flavor.

Simmer the Stew: Pour in the kimchi juice and water (or anchovy broth). Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for at least 15 minutes to allow the flavors to meld.

Final Touches: If using, add additional firm tofu cubes to the stew and continue to simmer for another 5 minutes, until the tofu is heated through.

Season and Serve: Taste the stew and adjust seasoning with a pinch of salt and pepper if needed. Garnish with chopped green onions before serving hot with a bowl of steamed rice.