Prep all ingredients before you start cooking: roughly chop the 2 cups napa cabbage kimchi well-fermented (at least 2–3 weeks old), roughly chopped into 2-inch pieces into 2-inch pieces (reserve ½ cup of the kimchi juice from the kimchi jar from the jar), cut the ½ lb pork belly cut into 1-inch pieces into 1-inch pieces, cube the 14 oz firm tofu cut into 1-inch cubes, thinly slice the 1 onion thinly sliced, mince the 4 cloves garlic minced, and slice the 2 stalks green onions white and green parts separated, keeping the white and green parts separate.

Heat the 1 tbsp neutral oil such as vegetable in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the ½ lb pork belly cut into 1-inch pieces pieces and cook, stirring occasionally, until lightly browned on all sides, about 4–5 minutes. Do not drain the fat — it adds essential flavor to the broth.

Add the sliced onion thinly sliced and the white parts of the stalks green onions white and green parts separated to the pot. Stir-fry with the ½ lb pork belly cut into 1-inch pieces for 2–3 minutes until the 1 onion thinly sliced begins to soften.

Add the minced cloves garlic minced, 2 tbsp gochugaru, and 1 tbsp gochujang. Stir everything together and cook for 1–2 minutes until the paste is fragrant and coats the ½ lb pork belly cut into 1-inch pieces and 1 onion thinly sliced. This step blooms the spices and is key to a deep, rich broth.

Add the chopped napa cabbage kimchi well-fermented (at least 2–3 weeks old), roughly chopped into 2-inch pieces and ½ cup kimchi juice from the kimchi jar to the pot. Stir to combine and cook for 3–4 minutes, letting the 2 cups napa cabbage kimchi well-fermented (at least 2–3 weeks old), roughly chopped into 2-inch pieces sauté with the ½ lb pork belly cut into 1-inch pieces and aromatics. This caramelizes the 2 cups napa cabbage kimchi well-fermented (at least 2–3 weeks old), roughly chopped into 2-inch pieces slightly and builds the base flavor of the stew.

Pour in the 2 cups water or low-sodium chicken or anchovy broth for deeper flavor. Add the 1 tbsp soy sauce and 1 tsp sugar. Stir everything together, then bring the stew to a boil over high heat.

Once boiling, reduce the heat to medium-low. Cover the pot and let the stew simmer for 20 minutes, stirring once or twice. The broth will turn deep red and the ½ lb pork belly cut into 1-inch pieces will become very tender.

Gently nestle the 14 oz firm tofu cut into 1-inch cubes cubes into the stew. Try not to stir too vigorously — 14 oz firm tofu cut into 1-inch cubes breaks easily. Spoon broth over any exposed 14 oz firm tofu cut into 1-inch cubes pieces. Continue to simmer uncovered for another 8–10 minutes.

Taste the broth and adjust seasoning. If it needs more salt, add a splash more 1 tbsp soy sauce. If it's too sour, add a pinch more 1 tsp sugar. If it needs more heat, add more 2 tbsp gochugaru. Drizzle in the 1 tsp sesame oil and stir gently.

Ladle the stew into bowls and garnish with the reserved green parts of the stalks green onions white and green parts separated. Serve immediately with a mixing bowl of steamed white rice on the side — the rice is essential for soaking up the bold, spicy broth.