Password Login Cooking Note Editor Editing note: kimchi-stew Back to note Title Description Slug Markdown Content Not every recipe in Matty's new book is a hit but this one is. Modified slightly. ## What - 1 yellow onion, thinly sliced - 1 knob ginger, roughly chopped - 4 garlic cloves, roughly chopped - 450g pork belly, skin removed, cut into cubes - 60ml cup soy sauce - 60ml mirin - 1 tbsp sugar - 1 tsp gochugaru - 1 tbsp sesame oil - 2 tbsp gochujang - 1.4L dashi both (made from instant dashi powder) - 1 pound kimchi, cut into small pieces - 60ml cup kimchi liquid or just whatever is with the kimchi - 7 green onions, cut into 1-inch pieces - half a package of silken tofu, rinsed, drained, and cut into 1-inch cubes - salt - toasted sesame seeds - rice ## How - In Dutch oven fry up onion, ginger, and garlic ~5min yes just throw garlic in at same time as onions they won't burn. - Add pork belly cubes and stir a bit - Add your soy sauce, mirin, sugar, gochugaru, sesame oil, gochujang, dashi, kimch - Cook this on a high simmer 1h - 10min before serving add green onions and tofu - Put rice in bottom of the bowls - Pour soup over the rice bowls and top with sesame seeds ## Pics   ## Source - Matty Matheson, Soup Salad Sandwiches Tags Save Loading... Image Service Image Alt / Caption / Title Upload