Kimchi and pork stew

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g kimchi and 60 ml kimchi brine
• 225 g thinly sliced pork shoulder
• 1/2 pack firm tofu, sliced
• 3 spring onions and 1 onion
• 1 tsp salt
• 2 tsp sugar
• 2 tsp gochugaru
• 1 tbsp gochujang
• 1 tsp sesame oil
• 480 ml anchovy or chicken stock

Step-by-step method

1. Cut kimchi and pork into pieces; slice the onion and 2 spring onions.
2. Place them in a saucepan with the kimchi brine.
3. Add salt, sugar, gochugaru, gochujang, sesame oil and stock; cover and simmer for 10 minutes.
4. Stir, lay tofu on top and simmer covered for another 10–15 minutes, until pork is cooked.
5. Scatter over the remaining spring onion and serve with rice.