Kimchi Soft Tofu Stew with Pork
Ingredients
Instructions
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Season the pork with a small pinch of salt. Cook it with the onion in a small pot over medium heat until cooked through. Let pork belly render and lightly brown. If using lean ground pork, add a little neutral oil if the pot looks dry.
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Add the chopped kimchi and cook for 3 to 4 minutes, stirring, until softened and fragrant.
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Add the water, fish sauce, both bouillon powders, sugar, MSG, and optional gochugaru or pepper flakes. Add up to 1 tablespoon kimchi juice only if your kimchi needs it. Bring to a boil, then simmer for 5 to 7 minutes.
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Cut soft tofu into large pieces or spoon silken tofu directly into the pot. Simmer for about 3 minutes, stirring as little as possible. Crack in the egg and let it cook to your liking.
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Turn off the heat and add toasted sesame oil. Taste the broth. Add more kimchi juice if it needs tang, or a splash of water if it is too sharp or salty. Top with green onion and serve hot with rice.
kimchi tofu stew, kimchi sundubu, pork kimchi stew
