First, we need to prepare delicious pork for today's kimchi stew.
I used the back leg meat of the high fork
If you want a softer area, you can use front leg fat
You can use the leftover pork belly to make it.

Put the meat in a pot and stir-fry about 1 tablespoon of cooking wine first.
Personally, it tastes better if you stir-fry meat and kimchi in advance.
Stir-fry until surface color changes.
You can burn it if it's too high, so keep the heat medium.

And I prepared kimchi to stir-fry next.
Our kimchi has been fermented for a long time, so it has a strong sour taste, so we put in about 1 tablespoon of sugar.
If you mix it with sugar, it can reduce the sourness.
Instead of cutting it separately, I cut it into bite-sized pieces with scissors.

When the color of the meat surface changes, cut it like this and add all the marinated kimchi.
You can prepare kimchi as much as you want, but I put in about 2 cups of paper cups.

While it's being cooked well, I trimmed the ingredients.
Cut the onion in half and prepare the green onion and red pepper diagonally.
If you add too much onions, the sweetness will be strong, so please prepare just the right amount.

Now add the sliced onions and the rice water you received for the second to third time.
You can add rice water or anchovy broth
If you don't have it, you can just put in plain water.

You have to season it when it boils up.
One tablespoon of red pepper powder, one tablespoon of soy sauce
I added about 1 tablespoon of minced garlic.

If it's slightly salty, use water to control the concentration
It's good to boil it over medium-high heat.

When you think the ingredients go well with the soup
When it boils for about 10 minutes, add the remaining chopped tofu, red pepper, green onion, etc.
Boil tofu for about 2 to 3 minutes and finish.
If you don't have enough color, you can add more red pepper powder.
I didn't put in a lot because I thought it would get dry if I put in too much red pepper powder.