Directions

1. Fry the Pork and Kimchi

1. Heat sesame oil in a pot over medium heat. Add the sliced pork and cook for 3 to 4 minutes until lightly browned.

2. Add the chopped kimchi and garlic, then stir-fry for another 3 minutes. This helps release the kimchi’s flavour and gives the stew a deeper, richer taste.

2. Build the Broth

1. Add the water or anchovy stock, kimchi juice, gochugaru, soy sauce, fish sauce and sugar if using.

2. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes so the pork becomes tender and the broth develops a spicy, tangy flavour.

3. Add the Tofu

1. Gently place the tofu slices into the stew. Try not to stir too much, so the tofu stays in pieces.

2. Simmer for another 5 minutes until the tofu is warmed through.

4. Finish the Stew

1. Add the sliced onion and spring onions. Simmer for 2 to 3 minutes until softened.

2. Taste and adjust with extra soy sauce, fish sauce or kimchi juice if needed.