500g or so of kimchi – I used homemade, get a packet from a local Asian Supermarket
200g of pork belly – or other protein, whatever, I used turkey
Bunch of spring onions – slice em, separating the white from the green
1 packet of firm tofu
250ml of chicken stock – more depending on how long you want to cook it
1 onion
2tbsp gochujang
1 tsp suger (optional)
Steps
Drain your kimchi, you want to keep the liquid aside for the moment, if there isn't at least 100ml of brine then use some extra stock in the later steps
Slice your pork belly as thinly as possible – pop it in the freezer for 30 mins before you cook to help with the slicing. If you're not using pork belly then just slice it however you want, I'm not your mum.
Slice spring onions, keeping whites and greens separate
Slice other onion
Heat some oil in a pan and brown your pork belly slices
Throw in spring onion whites and soften
Throw in normal onion
Add kimchi - slice it before if you want
Stir in gochujang and stock (including extra if you don't have kimchi brine)
Cook until pork is tender and everything is tasty. This is supposed to be somewhat soupy but I don't think anyone would be upset if it was drier
Top with tofu and cover, cook for another 10 mins
Serve over noodles or with a side of rice
Sprinkle with spring onion greens
Tips
Maangchi is the authority on Korean recipes imo, this is a sort onriff on this one
This should be spicy but not too spicy, lots of recipes call for extra gochugaru (chilli flakes) if you want to do that, swap 1tbsp of gochujang with 2tsp of gochugaru
Taste towards the end of cooking, if its missing something other than sourness and saltiness then add sugar it by bit. Leave it out otherwise.
If it doesn't have a kind of tanginess then a tiny tiny drizzle of vinegar will do the job, but it's not necessary... just means the kimchi wasn't as sharp and it could be.
