Kritika Handa
Chop kimchi, slice onions, pork belly, and tofu into bite-sized pieces.
Heat sesame oil, cook sliced pork belly until slightly browned.
Stir in kimchi, cook until soft and flavors are released.
Add gochujang, gochugaru, soy sauce, garlic, sugar, and water. Simmer 15-20 minutes.
Add tofu, onions, and veggies. Simmer until everything is cooked through.
Taste broth, adjust seasoning with salt, pepper, or more sugar if needed.
Garnish with green onions. Serve hot with steamed rice. Enjoy!