A bubbling stew built from well-fermented kimchi, pork, and soft tofu, deepened with gochugaru and a spoonful of gochujang. The dish Koreans reach for when the kimchi jar has turned properly sour.
Render the pork
Heat the sesame oil in a pot and stir-fry the pork until lightly browned.
4 minAdd the kimchi
Stir in the kimchi and onion and fry them together until the kimchi turns slightly translucent and fragrant.
Season and add stock
Stir in the gochugaru, gochujang, and doenjang, then pour in the stock and bring to a boil.
Simmer
Lower the heat and simmer so the pork cooks through and the flavors meld together.
15 minAdd the tofu
Gently slide in the tofu cubes and simmer briefly without stirring hard, so they stay whole.
3 minFinish
Scatter in the scallions and simmer a moment longer before serving straight from the pot.
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