If using pork, cook sliced pork first on a pot or shallow Dutch oven. Reserve ~1 tbsp of pork fat if any remains. It's okay if not.
1-1 1/4 lb Pork shoulder, tenderloin, or belly. Can use 1 can of Spam or tuna. Can also use mushrooms instead.
In a pot or shallow Dutch oven, add butter, minced garlic and kimchi, then sauté on medium-heat for about 5 minutes, or until the kimchi softens slightly
1.5 - 2 cups cabbage kimchi, cut into bite-sized pieces, 1 tbsp Unsalted butter, 3 cloves Garlic, minced
*If you're using pork fat, reduce the butter to 1/2 tablespoon or less to avoid excess grease. Otherwise, 1 tablespoon of butter might make the dish too rich.
Pour in water along with your choice of soup stock—whether it's a tablet, seasoning pack, or tea bag. Stir in salt or soy sauce, dashida, sugar, and gochugaru
1/4 cup Kimchi brine, 3 1/2 cups Water, 1 tablet or pack Korean soup broth (anchovies, kelp, radish, and/or seafood), 1-3 tsp Salt or soy sauce, 1/4 tsp Dashida (Korean instant beef stock or soup seasoning powder), 2 tsp Gochugaru (red pepper flakes), 1-2 tsp Sugar
Bring it to a boil and reduce the heat to medium-low or low and simmer for 20 minutes.
If you're using Spam, place the slices in a bowl and pour hot water over them. Let them sit for about a minute to reduce excess saltiness. Just be careful when handling—Spam can get hot!
Add tofu (optional), Spam, mushrooms, and/or tuna to the stew with green onions. Simmer for another 10 minutes. Enjoy it with rice!
1 pack Firm tofu, drained and sliced into bite-sizes, 3 Green onions, finely sliced
