Quick Dubu Kimchi with Pork Belly and Rice Cakes

Heat a wok or large skillet over high heat. Add the pork belly and cook until it begins to brown and release its fat. Stir in the sliced onion and cook until slightly softened.

Add the kimchi with its juices and stir-fry until it is hot and well coated in the pork fat. Add the rice cakes, separating any pieces that are stuck together before they go into the pan.

Push the mixture aside to make a small space in the center of the pan. Add the gochujang and stir it into the hot juices for about 30 seconds, then mix everything together until evenly seasoned.

Pour in about 1 cup of water, scraping the pan to loosen any browned bits. Reduce the heat to medium-high, cover, and cook for about 5 minutes, or until the rice cakes are tender and the sauce has thickened slightly.

While the kimchi mixture cooks, slice the soft tofu into neat 1/2-inch pieces. Arrange the tofu on a serving platter, spoon the hot pork and kimchi mixture alongside it, and finish with sliced scallion.