Spicy Kimchi Tofu Stew

In a medium-size nonreactive pot, cook the pork belly pieces over moderate heat, stirring occasionally, until the fat is sizzling and the pork is light golden, about 8 minutes. Add the kimchi and the onion, and cook, stirring occasionally, until the onion is softened, about 5 minutes.

Add the reserved kimchi liquid, mushrooms, gochujang, gochugaru, and 4 cups of water, and bring to a boil. Reduce to a simmer, and cook over moderately low heat for 10 minutes.

Season the stew with salt. Stir in the tofu, breaking it up slightly with the spoon, and bring to a boil; remove from the heat. Serve the stew hot with steamed rice.