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On Wednesday I made kimchi stew with pork for lunch. It was a little cold that day so a hot bowl of soup was perfect.
- pork belly
- red chili pepper powder
- green onion
- sesame oil
You`ll also need kimchi juice that you can get in the container. Prepare the kimchi juice and cutting, chopping, and mincing the ingredients. Start off with one tablespoon of sesame oil and pork belly on medium heat and fry until completely cooked. Then add kimchi and two tablespoons of red chili pepper powder and cook for two minutes. The amount of kimchi depends on your preference, and for the red chili pepper powder you can start off with less and adjust as you continue to cook. It`s easier to add than take away. Next add two cups of water, 1/4 cup of kimchi juice, and one teaspoon of minced garlic and salt. Taste the flavour and adjust if needed then close the lid and let it cook for ten minutes. Add the sliced tofu and cover the lid to continue cooking for five more minutes. Lastly add the chopped green onion and let it cook for one more minute and serve. I had this for dinner with a bowl of rice at night and had the leftovers for lunch the next day.
All photos are my own.