Christopher Testani
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Stop at a Korean market on the way home from work, and you can have this soothing, vibrant dish on the table in 30 minutes.  Slideshow: More Tofu Recipes

How to Make It

Step 1    

In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is 
sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally, 
until the onion is softened, about 5 minutes. 


Step 2    

Add the reserved kimchi 
liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes. 


Step 3    

Season the stew with salt. Stir in the tofu, breaking it up slightly with the spoon, and bring to a boil; remove from the heat. Serve the stew hot with steamed rice.


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