Sauté the Pork & Kimchi: In a medium pot, combine the sliced pork belly, fermented kimchi, and sesame oil. Cook over medium-high heat for 5 minutes until the pork starts to brown and the kimchi turns translucent.
Build the Stew Base: Stir in the Gochugaru, Gochujang, minced garlic, soy sauce, and kimchi juice. Mix well with the cooked kimchi and pork.
Simmer: Pour in the broth or water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let it simmer gently for 20 minutes to allow the flavors to deepen.
Add Tofu & Green Onions: Uncover the pot, arrange the tofu slabs on top, and sprinkle in the chopped green onions. Simmer for an additional 5 minutes without the lid.
Serve: Serve sizzling hot directly from the pot alongside a bowl of steamed white rice.
