Recipe Instructions:
Ingredients:
1 cup chopped kimchi (well-fermented)
100 grams pork belly or shoulder, thinly sliced
1/2 block tofu, cubed
1 green onion, chopped
2 cups water or broth
1 tablespoon gochujang (Korean chili paste)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon minced garlic
Salt and pepper to taste
Instructions:
Prepare Ingredients:
Chop the kimchi into bite-sized pieces if not already chopped.
Thinly slice the pork belly or shoulder.
Cube the tofu and chop the green onion.
Cooking Process:
Heat a small pot over medium heat.
Add the thinly sliced pork belly or shoulder. Cook until browned.
Add Kimchi and Flavorings:
Add chopped kimchi to the pot. Stir-fry for 2-3 minutes until slightly caramelized and aromatic.
Add Broth and Seasonings:
Pour in water or broth, soy sauce, gochujang, and minced garlic. Mix well to combine.
Simmer the Stew:
Bring the pot to a boil, then reduce heat to medium-low.
Simmer for 10-15 minutes, allowing the flavors to meld together.
Add Tofu and Green Onion:
Add cubed tofu and chopped green onion to the pot.
Cook for another 5 minutes until tofu is heated through and flavors are well incorporated.
Finish and Serve:
Stir in sesame oil.
Taste and adjust seasoning with salt and pepper if needed.
Serve Hot:
Serve hot as your OMAD meal, ideally with steamed rice.
