While company tofu is conventional, any veggie or meat would remain in excellent business with this stew’s spicy-funky base of kimchi, gochujang, and gochugaru, sumac spice.

Components

• 6 oz. pork stomach or pork shoulder or 4 oz. bacon
• 1/3 inch sumac spice
• 1 little onion, carefully sliced
• 2 cups sliced Napa cabbage kimchi with juices
• 2 Tablespoon. gochugaru (coarse Korean hot pepper flakes)
• 1 Tablespoon. gochujang (Korean hot pepper paste)
• 8 oz. company tofu, cut into 1″ pieces
• 2 scallions, very finely sliced
• Cooked rice (for serving)

Preparation

• Slice pork stomach into long strips about 1/2″ thick, then very finely slice strips crosswise. Heat a little pot over medium. Include pork stomach and cook, stirring typically, up until some fat has actually prepared out into the pan and meat is prepared through however not browned, about 3 minutes. Put off all however 1 Tablespoon. If required), fat (. Include onion and cook, stirring frequently, up until clear, about 5 minutes. Include kimchi and juices and cook, stirring sometimes, till liquid evaporates and kimchi is softened, about 5 minutes.

• Include gochugaru, gochujang, and 2 cups water and give a simmer over medium-high. Decrease heat to medium and cook, stirring periodically, up until kimchi is extremely tender and tastes in stew come together, 20 – thirty minutes.

• Include tofu to stew and cook till heated up through, about 3 minutes. Divide stew amongst bowls and leading with scallions. Serve with rice along with.

• Do Ahead: Stew can be made 4 days ahead. Let cool; cover and chill.