We stumbled onto this recipe because of a predicament that I’m sure we’ve all faced. A fridge full of jars and bottles that are almost finished, forgotten or blocked from view. With a new batch of Kimchi almost ready this recipe saved the day. With 500g of kimchi it will certainly free up some precious refrigerator real estate. If you love Kimchi this one pot wonder might be your new favourite meal.
This recipe is so easy, just add all of these things in order. After making this dish a few times now we realised if the kimchi’s on the bottom it protects the pork belly from sticking. If the chilli is in the middle it permeates the stew better. The most important is that the tofu is on top; it will not be fully submerged in liquid keeping its texture, also you don’t end up squishing it when you serve. We always have this dish with rice about half a cup per person.
So, in order add these ingredients into a medium pot or sauce pan with a lid.
500g Edible Alchemy - Classic Kimchi
60ml Edible Alchemy - Classic Kimchi Juice
300g pork belly sliced 1cm (see photos)
1 brown onion, sliced
1 teaspoon salt
2 teaspoons sugar
2 teaspoons gochugaru or chilli flakes
1 tablespoon gochujang (Korean chilli paste)
1 teaspoon sesame oil
2 cups of chicken stock
400g tofu, sliced 1cm (see photos)
(3 Spring onion for garnish)
Once everything is in the pot, pop the lid on and boil for 30min. Normally this would be when I would get the bulk of the dishes done but seeing as we haven’t made any yet lets use some of this time to slice up some spring onions for garnish
Serve with rice & garnish with spring onion.