Like chicken soup recipes, there are many different versions of this Korean classic stew, but the star of them all is kimchi.
Makes 4 servings
8 ounces pork belly
1 small yellow onion, diced
2 scallions, thinly sliced (divided use)
2 cups kimchi with juices, chopped
1 tablespoon gochujang paste (optional, see note)
2 cups chicken stock
8 ounces firm tofu, sliced
Slice pork belly into ¼-inch thick strips. In a medium pot over medium heat, cook pork belly, onion and the sliced white parts of the scallions for about 8 minutes, stirring often, or until fat is rendered and onions are translucent.
Add kimchi with juices, gochujang (if using) and chicken stock; bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes until the pork belly is tender.
Add tofu and cook until heated through. Serve and garnish with remaining green scallions.
Note: Gochujang is a Korean chile paste. Some store-bought kimchi is very spicy. So, add gochujang paste based on the heat of the kimchi and your preferred spice level.