The most important ingredient is time — not cooking time, but fermentation time. Kimchi that's been fermenting for 3-8 weeks in your refrigerator is the correct ingredient. If your kimchi is still crunchy and bright red, wait. If it's softened, yellowed at the edges, and tastes sour — you're ready.
What You Need
- 300g pork belly, cut into 2-3cm pieces (or uncured bacon)
- 2 cups well-fermented kimchi, roughly chopped + ½ cup kimchi juice
- 1 block firm tofu (400g), cubed
- 1 tbsp gochugaru
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 cups water (or anchovy broth)
- 4 cloves garlic, minced
- 1 onion, roughly chopped
- 2 scallions, sliced
How to Make It
Render the pork: In a pot over medium-high heat, add pork belly (no oil needed). Cook 5-7 minutes, stirring occasionally, until the fat renders and pieces are lightly browned.
Add aromatics: Add garlic and onion. Cook 2 minutes.
Add kimchi: Add kimchi to the pot. Stir-fry with the pork 3-4 minutes. The kimchi should begin to caramelize slightly.
Bloom the spices: Add gochugaru and gochujang. Stir and cook 1 minute directly in the pan.
Add liquid: Pour in water (or broth) and kimchi juice. Bring to a boil. Reduce to a vigorous simmer. Cook uncovered 20-25 minutes. The stew should reduce slightly and the flavors will concentrate.
Add tofu: Add tofu 5 minutes before serving. Gentle heat only — too much and tofu crumbles.
Finish: Soy sauce, sesame oil, scallions. Taste — should be sour, spicy, savory, rich.
Serve in the pot directly, over rice.
From our Seoul Meets Mexico City collection.