gluten-free joc soups and stews Korean Kimchi Stew

Ingredients:

2 cups well-fermented kimchi
1/2 pound thinly sliced pork belly or tofu for vegetarian option
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon gochujang (Korean red chili paste)
4 cups water or unsalted broth
1 tablespoon gluten-free soy sauce
1 tablespoon sesame oil
2 scallions, chopped

Steps:

In a pot, sauté pork belly or tofu until lightly browned.
Add onions and garlic, cook until fragrant.
Stir in kimchi and gochujang, cook for 3-5 minutes.
Pour in water or broth, bring to a boil, then reduce to a simmer.
Add gluten-free soy sauce and let it simmer for 15-20 minutes.
Drizzle with sesame oil and garnish with scallions.
Serve hot with a bowl of rice. Enjoy the rich flavors of this kimchi stew!