Prepare the ingredients

• Chop the pork belly, onion, zucchini and garlic.
• Drain the tofu and cut it into squares.

Brown the pork belly

• Warm a small pot over medium heat with the oil.
• Add the pork belly and season with salt, black pepper and garlic powder.
• Blot away excess rendered fat with a paper towel if needed.

Add aromatics and kimchi

• Add the minced garlic and chopped onion and mix.
• Stir in the Korean red pepper flakes and gochujang.
• Add the kimchi and its juice and mix well.

Simmer the stew

• Add the soy sauce, sesame oil and water.
• Add the chopped zucchini and tofu.
• Cover with a lid and let it cook until the vegetables are tender.

Serve

• Remove the lid and serve the stew hot.