Ingredients:

• ¾  lb pork belly sliced very thin

• 1/2 small onion sliced

•  1 1/2 C loosely packed kimchi 
  
• 3 cloves of garlic minced
  
• 1/2 C kimchi juice
  
• 2 C water
  
• 1/2 tsp Fresh ginger sliced
  
• 1 Tbs cooking wine (such as mirin or Shaoxing)
  
• 2 tsp gochujang (Korean chili paste)         
•  2 tsp miso or dengjang 
  
• 2 tsp Soy sauce (or light soy sauce) 
  
• 2 Tbs Gochugaru (Korean dried chili flakes) 
  
• 2 green onions thinly sliced (save green tops for garnish)
  
• 1/2 block of tofu, cubed
  
• 1 tbs butter

Steps:

1. Sautee the pork belly and garlic. Remove all but 2 Tbsp of the rendered fat.
   
2. Add all the other ingredients and simmer for 15- 20 minutes until the pork belly is tender. 
   
3. Garnish with onion tops and serve in a clay pot for an authentic appearance. 
   
4. Serve with rice
   

Ingredients:

• 3/4 lb beef, pork, thinly sliced or Wild Seafood mix

• 1 Tbsp sesame oil

• 2 cups kimchi (the kind made with
  Napa cabbage), roughly chopped

• 1/2 onion, chopped

• 2 cloves garlic, finely chopped

• 1 Tbsp Gochujang*** (Hot Korean Chili Paste) 

• 1 Tbsp Gochukaru*** ( Korean Hot Chili Flakes)

• 1 Tbsp Japanese  Miso or Dengiang(Korean Bean Paste)

• 1 Tbsp soy sauce

• 1 Tbs cooking wine (such as mirin or shaoxing)

• 3 cups of water

• 1/2 block of tofu, cubed

• 2 scallions, chopped

• 1 Tbsp Butter

Steps:

1. ​​Sautee the meat and garlic

2. Add all the other ingredients and simmer for 15- 20 minutes until the
   meat i is tender.

3. If using the Wild seafood mix, cook until the octopus is tender.

4. Garnish with onion tops and serve in a clay pot for an
   authentic appearance.

5. Add Fresh Udon
   noodles 5 minutes before serving for a variation or Serve with rice.