- Main
- Soup
- Pork
- Korean
- Stovetop
Ingredients
- 2 cups
short-grain white rice, rinsed until the water runs clear
- 12 oz
skinless pork belly, sliced 1/4 inch thick, then cut into bite-size pieces
- 1
small onion, thinly sliced
- 3 cloves
garlic, minced
- 3 cups
well-fermented sour napa cabbage kimchi, cut into 1-inch pieces
- 1/2 cup
kimchi brine from the jar
- 1 tbsp
gochugaru (Korean red pepper flakes)
- 1 tbsp
gochujang
- 1 tbsp
soy sauce
- 1 tsp
sugar
- 3 cups
water or unsalted chicken stock
- 14 oz
soft tofu (1 block), cut into 1-inch slabs
- 1 tsp
toasted sesame oil
- 3
scallions, cut into 1-inch lengths
salt, to taste
- Dairy-free
Contains soy (gochujang, soy sauce, soft tofu (1 block)), wheat (soy sauce) and sesame (toasted sesame oil).
Not checked: well-fermented sour napa cabbage kimchi, kimchi brine from the jar, water or unsalted chicken stock.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Start the rice first. Put the rinsed rice in a saucepan with 2 1/2 cups water, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave it covered until you serve.
20 min
- 2 cups short-grain white rice
- Step 2
Put the pork belly in a cold heavy pot or Dutch oven and set it over medium heat. Cook, stirring now and then, until the fat has rendered out and the pieces are browned at the edges, 8 to 10 minutes.
10 min
- 12 oz skinless pork belly
- Step 3
Add the onion and garlic and cook, stirring, until the onion softens, about 3 minutes.
3 min
- 1 small onion
- 3 cloves garlic
- Step 4
Add the kimchi and cook, stirring often, until it darkens and smells sweet rather than raw, about 5 minutes. This step is what makes the broth taste deep, so don't rush it.
5 min
- 3 cups well-fermented sour napa cabbage kimchi
- Step 5
Stir in the gochugaru, gochujang, soy sauce and sugar and cook for 1 minute, until the chili smells toasty. Pour in the kimchi brine and the water or stock, scraping the bottom of the pot.
2 min
- 1/2 cup kimchi brine from the jar
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 cups water or unsalted chicken stock
- Step 6
Bring to a boil, then lower the heat and simmer, uncovered, until the kimchi is tender and the broth is red and glossy, 15 minutes.
15 min, hands-off
- Step 7
Slide the tofu slabs in on top of the stew and spoon a little broth over them. Simmer gently for 5 minutes, without stirring, so they heat through and stay whole.
5 min, hands-off
- 14 oz soft tofu (1 block)
- Step 8
Turn off the heat and stir in the sesame oil. Taste the broth and add salt if it needs it; kimchi varies, so it may already be salty enough. Scatter the scallions over the top and bring the pot to the table bubbling, with bowls of hot rice.
- 1 tsp toasted sesame oil
- 3 scallions
- salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026