Hearty Korean fermented kimchi stew with pork.
A comforting bubbling stew made with aged kimchi, pork belly, and tofu.
Serves 4
Sauté pork belly and kimchi for 5 minutes.
Add broth and simmer 20 minutes.
Slide in tofu, simmer 3 more minutes. Serve bubbling hot.
Use well-fermented (sour) kimchi for best flavor.
Use canned tuna instead of pork for a lighter version.
Store in fridge up to 3 days.
Per serving (400g / 14.1 oz) · 4 servings total
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