2 cups napa cabbage kimchi, plus any liquid contained
5 cups water
1 clove garlic, sliced
Salt, if needed
1/2 pound of pork belly or pork shoulder, thinly sliced
1 package tofu, cut into bite sized cubes
3 stalks green onion, sliced 1 1/2-inch pieces at an angle
1 chili pepper (such as Bird’s eye or Thai), thinly sliced
2 TB gochujang Korean Chili Paste
Cut kimchi 2-3" long piece & place it along with any juices in large stockpot. Sauté on med-high for 2 minutes to enhance flavor. Add water, gochujang & garlic; bring to boil, then reduce to a simmer.
While kimchi stock is simmering cut pork into thin, bite sized pieces. Add to pot and cook for 2-3 minutes or until pork is no longer pink.
Add tofu and half of the green onions and let simmer for 1-2 minutes.
Transfer to a large communal serving bowl or divide stew among two large bowls and garnish with sliced green onion and thinly sliced rings of chili pepper. Serve with fluffy white rice and an assortment of banchan.
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