Serves 1
Directions
- 1Add pork belly slices to a hot pan.
- 2Flip the pork belly slices to cook on both sides until golden brown.
- 3Cut the cooked pork belly into smaller pieces using scissors.
- 4Remove some of the cooked pork belly from the pan.
- 5Add sliced onion to the pan with the remaining pork belly.
- 6Stir the onion and pork belly together.
- 7Add kimchi to the pan and mix with the onion and pork belly.
- 8Pour water into the pan.
- 9Add minced garlic to the stew.
- 10Add Gochugaru (Korean chili powder) to the stew.
- 11Add Mirim (Korean cooking wine) to the stew.
- 12Pour in kimchi juice.
- 13Add sugar to the stew.
- 14Add anchovy stock powder.
- 15Add light soy sauce.
- 16Stir all the ingredients in the stew.
- 17Place sliced tofu on top of the stew.
- 18Add the previously removed cooked pork belly pieces back on top of the tofu.
- 19Add enoki mushrooms to the stew.
- 20Cover the pan with a lid and let it simmer.
- 21Remove the lid.
- 22Garnish with chopped green onions.
Ingredients
- Pork belly
- Onion
- Kimchi
- Water
- Minced garlic
- Gochugaru
- Mirim
- Kimchi juice
- Sugar
- Anchovy stock powder
- Light soy sauce
- Tofu
- Enoki mushrooms
- Green onion
Equipment
PanTongsScissorsLadle
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