Ingredients
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1 tablespoon vegetable oil
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1 tablespoon chilli powder
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2 tablespoons gochujang
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2 tablespoons miso
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2 cups kimchi
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1/2 cup kimchi juice
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6 cups chicken stock
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225 grams pork butt
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1/2 zucchini, sliced
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1 package firm tofu, cut into 2.5 centimeter cubes
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2 green onions, thinly sliced
Directions
- Add vegetable oil, chilli powder, gochujang and miso to a large pot over medium heat. Stir to combine and cook for about two minutes.
- Add chopped kimchi, kimchi juice and stock. Cover and cook for five minutes.
- Remove lid and add pork butt. Cover again, and cook for an additional 15 minutes. Uncover and remove pork butt. Slice pork into thin strips and return to the pot.
- Add zucchini and tofu and let simmer for about five minutes.
- Serve over rice and garnished with green onions.
