Cut tofu in half along the long side and cut into ½-inch (1.3-cm) slices

Chop 2 green onions/scallions

Cut pork belly into bite-sized pieces

Set a large pot on medium heat and cook the seasoned pork belly

Add 1 Tbsp sake and continue cooking, stirring frequently, for 1 minute

Add 1 lb kimchi. If the kimchi is too big, use a pair of scissors to cut it into bite-size pieces

Mince and add 2 cloves garlic. Cook, stirring frequently, for 2–3 minutes until the kimchi is tender

Add 1 tsp gochugaru (Korean pepper flakes), 2 tsp gochujang (Korean chili paste), 2 tsp soy sauce, and 1 tsp sugar. Stir to mix.

Add 2 cups chicken stock

Bring it to a boil, and then lower the heat to a simmer. Continue to cook for 10 minutes

Add the tofu slices and bean sprouts on top and cook until heated through, about 5 minutes

Garnish with green onions and serve bubbling hot