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Spicy Kimchi Tofu Stew

Stop by a Korean market on the way home for your kimchi, gochujang, and gochugaru, and you can have this soothing, vibrant dish on the table in just 30 minutes. Serve the stew hot with steamed rice.

How to Make It

  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.

  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.

  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.

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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