1
1
1/3
8
6
4
1
1
2
2-1/2
2/3
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1
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#
c
oz
oz
T
T
t
c
t
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Pork Belly (1)
Kimchi (2)
Kimchi Juice
Tofu, firm (3)
Onion
Scallions
Gochujang (4)
Chili Flake (5)
Sesame Oil, dark
Anchovy Stock (6)
Salt
-- Garnish
Scallion
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Do Ahead - (45 min - 8 min work)
- Make Anchovy Stock if you don't have it (or another suitable
Stock) on hand (see Note-6).
Prep - (35 min)
- Slice PORK BELLY across into pieces about 3/8 inch wide by the
thickness of the Pork Belly Slices (1/2 to 3/4 inch ) and as long as the
width of the Pork Belly Slices (1 to 2 inches). Each piece should have
some skin at one end.
- Cut KIMCHI into pieces around 1 inch square. Mix with
Kimchi Juice.
- Cut TOFU into pieces about 1/2 inch thick and 3/4 inch on a side.
- Slice ONION in half lengthwise, and each half lengthwise into
halves of thirds depending on size. Slice crosswise about 1/8 inch wide.
- Slice SCALLIONS diagonally about 1/4 inch wide.
- For Garnish, Slice 1 SCALLION crosswise about 1/4 inch.
Run - (50 min)
- In a coverable 3 quart sauté pan or similar, combine
All Items - Except Tofu. Bring to a boil, cover and hold
at a fast simmer for about 12 minutes.
- Stir Stew and scatter Tofu over the top. Bring back to
a boil, then cover and hold at a fast simmer another 15 minutes.
- Serve hot, garnished with Scallion and accompanied by plenty
of Steamed Medium Grain (California) Rice.
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