* 1 tablespoon Groundnut oil
* 175 g (6 oz) Pork belly sliced very thin
* ½ medium Onion, peeled and chopped
* 4 Cloves of Garlic, peeled and crushed
* 473 ml (0.83 pint) Kimchi (including plenty of the Juice)
* 473 ml (0.83 pint) water
* 1 tablespoon Rice wine
* 2 teaspoons Gochujang (Korean Chilli paste) - or to taste
* 2 teaspoons Light soy sauce
* 225 g (8 oz) Blue Dragon Tofu, Firm Silken Style, cut into bite-sized cubes
* 2 Spring onions, thinly sliced

===Method===
* Heat the Oil in a medium-sized pot and Fry the Pork belly for a 3 or 4 minutes, turning often.
* Add the Garlic, Stir-fry for 30 seconds, then add the Onion and Fry for 3 or 4 minutes until softened.
* Add the remaining ingredients apart from the Tofu and sprig Onions and bring to the Boil.
* Reduce the heat and Simmer for 20 to 30 minutes.
* Add the cubed Tofu and Simmer for a further 5 minutes.
* Finally add the sprig Onions, remove from the heat and serve.

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