How to Make Deep-flavored Kimchi Stew with Tabasco

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   1. Preparation Cut the kimchi into bite-sized pieces [00:48]. Cut the pork shoulder into large chunks for long-term simmering [00:56]. Finely slice the cherry tomatoes to add umami and sweetness [01:04]. Cut the tofu and green onions into bite-sized pieces [01:28].

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   2. Cooking In a pot, combine the kimchi, pork, and cherry tomatoes [01:13]. Pour in the chicken stock (or water) and bring to a boil [01:14]. Add one tablespoon of minced garlic [01:25]. Season with sand lance extract and add red pepper powder [01:35]. Simmer over low heat for about 2 hours until the kimchi becomes transparent, allowing the flavors to fully develop [03:02].

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   3. Finishing Add one pack of natto to the stew to enhance the depth of flavor [03:25]. Add the prepared green onions and tofu [03:35]. Add the secret ingredient, Tabasco sauce, at the very end to provide acidity and heat [03:51]. Briefly simmer and serve hot [04:40].