Rich and flavorful, this stew can be made with fresh pork belly or using leftover Korean grilled pork belly.
Printingredients
- 1/2 lb pork belly, sliced and cut into bit size pieces
- 1/2 package firm tofu, sliced
- 3 1/2 cups chicken stock or broth
- 1 T fish sauce
- 1 T mirin (optional)
- 2 t sesame oil
- 1 inch fresh ginger, grated or minced
- 1/3 cup Korean chili paste (gochujang)
- 2 t Korean red pepper (gochugaru)
- 2 T soy sauce
- 3 gloves garlic, minced or pressed
- 1/2 t ground black pepper
- 1 t sea salt
- 2 carrots, peeled and sliced
- 1 med. sweet potato, chopped into bite sized chunks
- 1 jalapeño pepper, diced
- 1 scallion, sliced on the diagonal
- 1 onion quartered
- 1 T toasted sesame seeds
- Kimchi
preparation
- Soup base: Mix together chili paste, red pepper, ginger, salt, black pepper, soy sauce, and garlic.
- Place carrot, sweet potato, onion, and pork belly in a pot, add the soup base, mix well, and let sit for 10-30 minutes.
- Add chicken stock, soy sauce, fish sauce, and Mirin (if using).
- Add kimchi (if using). Bring to a simmer over medium heat and allow to cook for 20-25 minutes.
- Ladle into bowls, add tofu slices, top with sesame seeds, and garnish with scallions and jalapeño.
Serve with a side of pickled daikon radish.
