Kimchi Stew with Green Onions

Step 1

Slice the 0.5 lb pork into thin bite-sized pieces. Cut the 6 green onions into 2-inch lengths, separating white and green parts. Mince the 2 garlic cloves.

Step 2

In a large pot over medium-high heat, add the pork and white parts of the green onions. Cook until the pork is browned and the onions are fragrant, about 5 minutes.

Step 3

Add the 2 cups kimchi, 1 tbsp gochugaru, 1 tbsp soy sauce, and 2 minced garlic cloves. Stir and cook for 2 minutes until the kimchi is softened and aromatic.

Step 4

Pour in the 4 cups water. Bring to a boil, then reduce heat to medium-low. Simmer until the pork is tender and the broth is flavorful, about 20 minutes.

Step 5

Cut the 8 oz tofu into 1-inch cubes. Add the tofu and the green parts of the green onions to the stew. Cook for 5 more minutes until the tofu is heated through and the onions are wilted.

Step 6

Taste and adjust seasoning with salt or extra gochugaru if needed. Serve hot in bowls with rice if desired.