If it looks Korean, and tastes Korean, then it clearly must be Korean (as per duck typing).

Serves 4. Needs Asian market ingredients. No authenticity was involved during the making of this dish.

Ingredients

• Marinade + meat
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tbsp sesame oil
  • 1 tbsp ginger powder
  • 3 tbsp sugar
  • 1 tsp ground black pepper
  • 500g pork loin or belly
• Stew
  • 1 cup kimchi (bite-sized pieces)
  • 1 onion (chopped)
  • 2 stalks green onions (chopped)
  • half a carrot (julienned)
  • 1 bell pepper (deseeded, chopped)
  • soy sauce to taste
• Side
  • 1 package of firm tofu
  • rice

Method

1. Marinade

• Use a meat tenderizer to beat the pork until it's very thin, and cut it into bite-sized pieces.
• Thoroughly mix the gochujang, soy sauce, garlic, sesame oil, ginger powder, sugar and pepper in a small bowl.
• Combine the marinade and the pork in a bowl and toss until the meat is evenly covered by the sauce, then let rest for 30 minutes.

2. Stew

• Stir-fry the pork in a large pan or wok for about 4-5 minutes on medium-high heat.
• Add kimchi and vegetables and cook (don't forget to stir) until the pork is thoroughly cooked.
• You can add some more soy sauce, to taste.

3. Serve

• Boil water in a pot and cook the entire block of tofu for 3-5 minutes (don't stir or break the tofu).
• Rinse the tofu in cool water and cut it into bite-sized cubes.
• Serve the stew on rice with the tofu cubes.

Notes

Spiciness apparently depends on the amount of the gochujang paste, so that can be adjusted (balanced by the amount of soy sauce; more gochujang, less soy sauce).

There's probably a better way to serve the dish than with the tofu on the side - the tofu is really tasty when it's mixed in with the stew.

You can probably skip the whole tofu thing if you want.

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