25/05/2023
DIRECTIONS:
PREP: Start by cutting and slicing all your ingredients as listed above, and set everything together on the countertop.
FOR THE STEW: In a small lidded pot (or traditional Korean clay pot), saute the pork belly over medium-high heat, stirring regularly until the pork has lightly browned and the fat has melted (If you’re not using pork, add 2 tbsp of avocado oil to hot pot). Add in the onions and garlic, and saute everything together for 90 seconds, then add in the mushrooms and cook for another minute. Add the Korean pepper to the pot, stirring constantly for 15 seconds, just to toast the spices and not burn them.
Next, add in the kimchi, seafood stock, soy sauce, fish sauce, salt, and pepper, and stir to combine. Bring everything to a boil, then gently add in the tofu. Place the lid on the pot and drop the heat down to medium, letting this cook for about 6 minutes, or until the stew is at a rolling boil. Stir in the sesame oil, then crack the egg right over the top of the stew, careful not to break the yolk. Turn the heat down to low, place the lid back on the pot, and cook for another 5 minutes.
TO SERVE: Ladle the stew into serving bowls and enjoy while it’s hot