500 g kimchi (cut into chunks)
¼ cup kimchi sauce
250 g pork shoulder (cut into bite size pieces)
3 scallions (sliced)
1 cup onion
1 tsp salt
2 tsp sugar
1 tbsp gochugaru (chili flakes)
1 tbsp gochujang
1 tbsp sesame oil
3 cups vegetable stock
1 pack firm tofu
2 tbsp chopped scallions
Remove from heat. Top with chopped scallions and serve with rice.