Spicy Kimchi Stew

Spicy Korean Kimchi Stew (Serves six to eight people)

Ingredients:

• 1 lb of pork belly or shoulder, thinly sliced

• 1 large onion, sliced

• 1/2 cup of Korean chili paste (gochujang)

• 1/4 cup of Korean chili flakes (gochugaru)

• 4 cups of chopped kimchi

• 1 block of firm tofu, cubed

• 4 cups of chicken or beef broth

• 2 tablespoons of vegetable oil

• 2 tablespoons of sesame oil

• 2 tablespoons of minced garlic

• 2 green onions, sliced diagonally

• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the pork and cook until browned, about 5 minutes.

2. Add the sliced onion and garlic, and stir-fry for another 2-3 minutes.

3. Add the chili paste and chili flakes to the pot and stir-fry for another minute.

4. Add the kimchi to the pot and stir well. Cook for 5-7 minutes until the kimchi is slightly softened.

5. Add the cubed tofu to the pot and stir gently. Pour in the chicken or beef broth and bring the mixture to a boil.

6. Reduce the heat to medium-low and simmer the stew for 20-30 minutes, or until the pork is tender and the flavors have melded together.

7. Season with salt and pepper to taste. Drizzle the sesame oil over the top of the stew and sprinkle the sliced green onions on top.

8. Serve hot with steamed rice and side dishes such as Korean pickles (banchan) and roasted seaweed (gim).