Quick Cabbage-Kimchi Stew with Tofu and Pork Belly

Thin-sliced pork belly and napa kimchi simmer with gochugaru, ginger, and firm tofu into a quick, fiery stew. It calls back to Pepper Paste Before First Snow, when late-Joseon villages brined cabbage against the coming freeze.

Serves 2

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Ingredients

• 2 cups napa cabbage kimchi
• 8 oz pork belly
• 12 oz firm tofu
• 4 cloves garlic
• 1 inch piece ginger
• 2 tbsp gochugaru
• 4 scallions
• 1 tbsp fish sauce
• 3 cups water

Instructions

1. 1Slice pork belly into thin strips, mince garlic and ginger, and cut scallions into 2-inch lengths.
2. 2In a medium pot over medium-high heat, cook pork belly until fat renders, about 4 minutes.
3. 3Add kimchi, garlic, ginger, and gochugaru; stir for 2 minutes, then pour in water and fish sauce and bring to a boil.
4. 4Reduce to simmer, add cubed tofu and scallions, and cook 10 minutes until flavors meld and pork is tender.