Quick Korean Kimchi Stew - Simple and Flavorful in 30 Minutes

Name: Quick Korean Kimchi Stew - Simple and Flavorful in 30 Minutes
Total time: 30 min
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

yummygusto.com

Whip up this flavor-packed Korean kimchi stew in just half an hour! Featuring bold aged kimchi, rich pork belly, and soft tofu, it's the ultimate cozy meal.

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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