Spicy Korean Pork Butt Kimchi Stew

1.Heat the vegetable oil in a large pot over medium-high heat.

2.Add the diced onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the pork butt cubes to the pot and brown on all sides, about 8-10 minutes.

5.Sprinkle in the gochugaru and stir well to coat the pork with the spices.

6.Add the gochujang, stirring to combine all ingredients thoroughly.

7.Incorporate the chopped kimchi into the pot, mixing it with the pork and spices.

8.Pour in the chicken broth, soy sauce, sesame oil, and sugar. Stir to combine.

9.Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors meld together.

10.Season with black pepper to taste.

11.Serve hot, garnished with chopped green onions and sesame seeds.