How to make it

  • In a large pot over high heat, sear the pork belly on all sides until slightly charred, about 10~15 minutes depending on thickness. Remove pork and save remaining oil.
  • Add sliced kimchi, small pieces of pork, and seasoning, saute for 10 minutes.
  • Add the large chunk of pork back into the pot, refill with water to cover kimchi and pork. Bring to a soft boil about 20~25 minutes. Add water as needed.
  • Add cubed tofu and remove pork. Bring to a rapid boil and then turn off heat, let sit for a minimum of 10 minutes. Let pork sit for a few minutes before slicing into thin pieces.
  • Serve hot with rice and banchan (side dish). Garnish with scallions, toasted sesame seeds, and gim jaban (roasted seaweed) if available.

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