Kimchi Tofu Stew with Pork and Rice

Instructions

1. 1

   Start the rice according to package directions.

2. 2

   Cook bite-size pork belly in a pot over medium-high heat 5 minutes until browned.

3. 3

   Add chopped kimchi and sliced onion and cook 5 minutes until the kimchi softens.

4. 4

   Add gochugaru, soy sauce and broth. Simmer 10 minutes.

5. 5

   Spoon in large pieces of tofu and simmer 3 minutes. Drizzle with sesame oil and top with green onions.

6. 6

   Serve bubbling with rice. Skip the gochugaru for milder bowls.