Quick Korean Kimchi Stew - Simple and Flavorful in 30 Minutes - Yummy Gusto

Ingredients

• Cut 180 g (0.4 pounds) of pork belly into small chunks, with the skin removed.
• 1 tablespoon of sweet rice wine (mirin)
• A few dashes of black pepper
• 3/4 cup of mature kimchi that's been fermenting for 2-3 weeks, trimmed to smaller bits if needed
• Thinly slice 1/4 of a small brown onion (30 g / 1 ounce).
• Slice 1/2 stalk of small green onions (5 g / 0.2 ounce).
• Trim the stems off 2 small shiitake mushrooms (50 g / 1.4 ounces) and slice them thin.
• Cut 150 g of firm tofu (5.3 ounces) into even rectangles 1cm thick—or any shape you’d like.
• 1 cup of water
• 1 tablespoon of Korean chili flakes (gochugaru)
• 1 tablespoon of soy sauce
• 1 teaspoon of gochujang (Korean chili paste)
• 1/4 teaspoon of minced garlic
• A few shakes of ground black pepper