* Pork Belly – about 300 g, sliced * Store bought kimchi – 500 g * Silken tofu * Gochujang (Korean fermented red chilli paste) – to taste * Gochugaru (Korean red pepper powder) – to taste * Salted anchovy purée – 1 tablespoon * Scallion – 1, thinly sliced * Onion – 1, thinly sliced * Vegetable oil * Salt – to taste * Water – about 1 litre
**Directions**
1. Add vegetable oil to a pot at medium high heat (induction 7.5) and add the pork belly. Try to form one layer for even browning. The pork belly slices will release their moisture before they start to brown, so take your time. 2. Squeeze most of the liquid from your kimchi and save them on the side. Once the pork belly slices are browned, add the kimchi and stir. Cook until the kimchi is slightly browned. 3. Add the Gochujang and Gochugaruto taste. If this is your first time making this dish, I would recommend being on the safe side. 4. Add water and bring the pot to a boil. Add the thinly sliced onions and cook on medium heat (induction 5.5) with the lid on for about 10 minutes. 5. Switch the stove to low heat (induction 2) and add the reserved kimchi liquid to taste. Break up the silken tofu and add as much to the pot as desired. 6. Serve hot and garnish with the thinly sliced scallion.
1 Comment
**Ingredients**
* Pork Belly – about 300 g, sliced
* Store bought kimchi – 500 g
* Silken tofu
* Gochujang (Korean fermented red chilli paste) – to taste
* Gochugaru (Korean red pepper powder) – to taste
* Salted anchovy purée – 1 tablespoon
* Scallion – 1, thinly sliced
* Onion – 1, thinly sliced
* Vegetable oil
* Salt – to taste
* Water – about 1 litre
**Directions**
1. Add vegetable oil to a pot at medium high heat (induction 7.5) and add the pork belly. Try to form one layer for even browning. The pork belly slices will release their moisture before they start to brown, so take your time.
2. Squeeze most of the liquid from your kimchi and save them on the side. Once the pork belly slices are browned, add the kimchi and stir. Cook until the kimchi is slightly browned.
3. Add the Gochujang and Gochugaruto taste. If this is your first time making this dish, I would recommend being on the safe side.
4. Add water and bring the pot to a boil. Add the thinly sliced onions and cook on medium heat (induction 5.5) with the lid on for about 10 minutes.
5. Switch the stove to low heat (induction 2) and add the reserved kimchi liquid to taste. Break up the silken tofu and add as much to the pot as desired.
6. Serve hot and garnish with the thinly sliced scallion.