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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare and chop 2 long strips of pork belly, 1/2 cup kimchi, 1 clove garlic, 2 ounces of tofu, and slice green onions.
Watch out
Use a sharp knife carefully when cutting meat and firm tofu to prevent slipping.
Heat Korean stoneware pot on stove, add 1 tsp sesame oil, add 1 clove of minced garlic, and stir.
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Minced garlic burns quickly in hot oil if not stirred constantly, resulting in a bitter taste.
Add 2 long strips of cut up pork belly, mix continuously until cooked, and season with 1 tsp salt and 1 tsp black pepper.
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Wash hands thoroughly after handling raw pork belly to prevent cross-contamination, and stir constantly so the meat browns evenly without burning.
Add 1/2 cup fermented kimchi, mix thoroughly with the cooked pork belly until well combined.
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Stir well so the kimchi releases its juices into the pork without sticking to the hot stoneware.
Add 1 TBS gochujang and mix everything together until fully incorporated.
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Gochujang paste is thick and can scorch easily at the bottom if not mixed properly.
Add 1 tsp gochugaru and stir well to distribute the pepper flakes.
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Stir thoroughly so the pepper flakes coat all ingredients without clumping.
Add 2 cups water, bring to a boil, and let it simmer for 10-15 minutes.
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Pour water carefully to avoid splashing hot oil or mixture, otherwise it may burn your skin.
Add 2 TBS kimchi juice and let it simmer for 5 minutes.
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Add kimchi juice slowly into the bubbling stew to prevent hot splashes.
Add 2 ounces of tofu and add 1 tsp of sesame oil, then let it simmer for 5 minutes.
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Drop tofu pieces gently into the hot boiling broth, otherwise hot liquid will splash and cause burns.
Turn off stove, add sliced green onions on top, and serve.
Watch out
The stone pot retains extreme heat long after the stove is turned off
use thick mitts when handling to prevent severe burns
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