Ingredients
1 medium potato, 1 bowl of Korean kimchi, 1 small onion, 1 handful each of soybean sprouts and enoki mushrooms, 1 block of tofu, 1 small piece of pork belly (beef also works).
Seasonings
1 large bowl of rice washing water (about 500 ml), 1 small section of scallion, 2 tablespoons of cooking wine, 1 tablespoon each of sesame oil, chili powder, minced garlic, and Korean soybean paste (doenjang), and 1/2 tablespoon each of grated ginger and sugar.
Instructions
1. Slice the pork belly into pieces; peel the potato and slice it; cut the kimchi into chunks; slice the onion into strips; diagonally slice the scallions into sections and set aside.
2. Mix the sliced pork belly with minced garlic, minced ginger, cooking wine, sesame oil, sugar, and chili powder until well combined, then let it marinate for 10 minutes.
3. Pour a small amount of sesame oil into an earthenware pot, then add the marinated pork belly slices and pan-fry over low heat until they change color, then add the shredded onion and kimchi separately, and stir-fry for 2 minutes.
4. Pour the rice water into the pot, turn the heat to high, then stir in the soybean paste. Add the potato slices and cook for 2 minutes, then add the bean sprouts, tofu, and enoki mushrooms one after another, cooking until it comes to a boil. Finally, add the sliced scallions to the pot just until wilted to enhance the flavor, then serve.