Korean kimchi stew with pork and tofu

Ingredients

• 500 g of Korean kimchi
• 226 g of pork
• 300 g of tofu
• 600 ml of water
• 2 scallions
• 3 tablespoons of Korean chili powder (gochugaru)
• 1 tablespoon of sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of chopped garlic
• 1 to 2 teaspoons of sugar
• black pepper

Cut the kimchi into pieces about 2 cm in size.

Cut the pork into pieces of the same size, the tofu into slices about 1 cm thick, and the chives into small pieces.

Brown the pork, kimchi, gochugaru, pepper, and sesame oil until the pork is no longer pink.

Add the water, soy sauce, garlic, and sugar, bring to a boil, then reduce heat and simmer for 10 minutes. Turn off the heat and let it rest, covered.

Add the tofu and chives, cover, and let it cook for another 5 minutes.