Spicy Kimchi Tofu Stew

Name: Spicy Kimchi Tofu Stew
Total time: 30 min
Ingredients: 1/2 pound pork belly, cut into 1/2-inch pieces; One 1-pound jar kimchi, drained, 1/4 cup liquid reserved; 1/2 onion, thinly sliced; 4 ounces shiitake mushrooms, thinly sliced; 2 tablespoons gochujang (Korean red pepper paste); 1 tablespoon gochugaru (Korean red pepper flakes); Kosher salt; One 14-ounce container silken tofu, cut into large pieces; Steamed short-grain rice, for serving

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Total: 30 minutes

Servings: 4

Cost: $4.92 /serving

Author : Laura Rege

Ingredients

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1/2 pound pork belly, cut into 1/2-inch piecesOne 1-pound jar kimchi, drained, 1/4 cup liquid reserved1/2 onion, thinly sliced4 ounces shiitake mushrooms, thinly sliced2 tablespoons gochujang (Korean red pepper paste)1 tablespoon gochugaru (Korean red pepper flakes)Kosher saltOne 14-ounce container silken tofu, cut into large piecesSteamed short-grain rice, for serving

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Instructions

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Step 1

In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally, until the onion is softened, about 5 minutes.

Step 2

Add the reserved kimchi liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.

Step 3

Season the stew with salt. Stir in the tofu, breaking it up slightly with the spoon, and bring to a boil; remove from the heat. Serve the stew hot with steamed rice.