Kimchi stew

Ingredients

• 500 g of kimchi
• 226 g of pork
• 300 g of tofu
• 600 ml of water
• 2 sprigs of cilantro
• 3 tablespoons of chili powder (Gochugaru)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of finely chopped garlic
• 1-2 tablespoons of sugar
• black pepper

Cut the kimchi into small pieces, about 2 cm long.

Cut the tofu into small cubes, about 1 cm in size.

Grate the kimchi cabbage, then cut it into thin strips, about the same size as the tofu cubes.

For the pork, kimchi, chili powder, black pepper, and sesame oil, place them in a pot and simmer until the pork is no longer pink.

For the water, soy sauce, and garlic, combine them in a pot and bring to a boil.

Then, reduce the heat and let it simmer for about 10 minutes.

Once the time has elapsed, turn off the heat and allow the stew to simmer gently in the pot so that it can finish steaming.

Once the broth has reduced and the pot is sufficiently open, add the tofu and onion.

Next, close the pot and let it simmer for another 5 minutes.