Korean cabbage kimchi

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 cook 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 let the stew simmer gently on the stove to allow it to finish steaming.

Once the broth has reduced and the pot is hot enough, you can add the tofu and onion.

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