1. Prep and slice onions, scallions, kimchi, and pork belly.
2. Combine sauce ingredients (gochujang, soy sauce, sesame oil, gochugaru flakes, gochugaru powder, sugar, grated garlic, and grated ginger) in a bowl.
3. In a large stone pot, sauté pork belly on medium heat until it starts to release its fat.
4. Stir-fry kimchi in the pork fat for a couple of minutes before adding onions and scallion whites. Sauté for a few more minutes until onions are slightly translucent.
5. Add the prepared sauce, kimchi juice, and dashi stock. Simmer for 10–15 minutes.
6. Add soft tofu, cover with a lid, and simmer for a few minutes.
7. Garnish with scallion greens and serve with rice.
