Spicy Kimchi Stew with Pork

1.In a large pot, heat the sesame oil over medium heat.

2.Add the pork belly pieces and cook until they start to brown and render some fat, about 5-7 minutes.

3.Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.

4.Add the sliced onion and cook until softened, about 3 minutes.

5.Stir in the chopped kimchi and cook for another 5 minutes to release its flavors.

6.Add the Korean red pepper flakes (gochugaru), red pepper paste (gochujang), soy sauce, and sugar. Stir well to combine all ingredients.

7.Pour in the water or anchovy broth, bring the mixture to a boil.

8.Once boiling, reduce heat to medium-low and simmer uncovered for 25-30 minutes, allowing the flavors to meld and the pork to become tender.

9.Add the tofu cubes gently into the stew and simmer for an additional 5 minutes to heat through.

10.Season with salt and black pepper to taste.

11.Just before serving, sprinkle the chopped green onions on top for freshness.

12.Serve hot with steamed rice and optional side dishes like kimchi or pickled vegetables.