Slice pork belly thinly, cut kimchi shorter, cube tofu to 2 cm and finely dice onion.

Ingredients

• 500 gCabbage, kimchi
• 400 gTofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)
• 350 gPork, fresh, belly, raw
• 180 gOnions, raw
• 20 gGarlic, raw
• 8 gSpices, pepper, red or cayenne
• 45 gSoy sauce made from soy and wheat (shoyu)
• 12 gSesame oil
• 900 gBeverages, water, tap, drinking

Method

1. Slice pork belly thinly, cut kimchi shorter, cube tofu to 2 cm and finely dice onion.
2. Warm sesame oil with pork, onion and garlic in a pot for two minutes; add chilli and stir 30 seconds.
3. Add kimchi, shoyu and water. Bring to a boil and simmer uncovered 18 minutes so kimchi flavours broth.
4. Add tofu and heat gently five more minutes; pork must be hot throughout and tofu should stay cubed.