Kimchi stew

Preparation – 5 minutes

Cook the rice according to the package. Peel and finely chop the onion and garlic cloves. Finely chop the pork belly and chop the green onion in thin rings and set aside.

Chop the tofu into cubes and also set aside.  

Finishing the kimchi stew – 30 minutes

Heat a bit of sunflower oil in a medium-sized pan. Saute the chopped onion and garlic cloves for a few minutes. Add the pork belly pieces and cook them for a few minutes more.

When the pork belly is getting a beautiful color, add the kimchi including the liquid and bring to a boil. After a few minutes, also pour in the beef stock and bring to a boil again.

Turn down the heat and simmer the stew until half of the liquid has evaporated. Add the gochujang and sugar and combine well. Add the tofu cubes and let it cook for another 10 minutes on low heat.

Season with salt and a tablespoon sesame oil and serve with plain rice. Garnish with green onions and enjoy!