Spicy Kimchi Tofu Stew
Ingredients
- 1/2 pound pork belly, cut into 1/2-inch pieces
- One 1-pound jar kimchi, drained, 1/4 cup liquid reserved
- 1/2 onion, thinly sliced
- 4 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- Kosher salt
- One 14-ounce container silken tofu, cut into large pieces
- Steamed short-grain rice, for serving
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