A deeply soul-satisfying, fiercely bubbling Korean stew. This dish transforms aged, sour kimchi into a complex, fiery broth enriched by the fatty rendering of pork belly and the silky texture of tofu. It is the definitive comfort food of the Korean peninsula.
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Sauté the pork belly in a heavy pot (preferably earthenware) until the fat renders and meat starts to brown.
Add the sour kimchi and sauté in the pork fat for 5-7 minutes until softened.
Stir in the gochugaru, sugar, and soy sauce, ensuring the kimchi is well-coated.
Pour in the anchovy-kelp stock. Bring to a vigorous , then reduce heat and for 20 minutes .
Lay the tofu slices and scallions on top. for another 5 minutes .
Serve bubbling hot with plain rice. The broth should be rich, sour, and spicy.
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