3 cups of rough chopped [old] kimchi (fully fermented)
1/2 pound pork belly
2 teaspoons of Korean pepper flakes (gochugaru)
1 tablespoon of Korean pepper paste (gochujang)
1 tablespoon of Korean bean paste (doenjang) - this will add an earthiness and warmth to the stew
1 teaspoon of meat stock bouillon
1 package of soft tofu, cut into sixths
1/2 cup of Kimchi juice
2 cups of water (or enough to just cover the ingredients in the pot)
Salt and pepper to taste
Combine kimchi and juice in a pot and fry over medium heat until the kimchi is heated through.
Add in pork belly, pepper flakes, pepper paste, bean paste and stir ingredients together.
Pour water over and add bouillon.
Boil ingredients for at least 20 minutes over medium-high heat, covered, stirring occasionally.
Add tofu and boil for another 5-10 minutes.
Serve over rice and enjoy!
Let me know if you try this recipe or have any other favorite Korean recipes!