In a Dutch oven or heavy bottomed pot on medium heat, add the sliced pork belly and let brown on both sides, giving it a stir every so often. It doesn’t need to perfectly sear.
Add in the onions and minced garlic and sauté.
Once the onion has softened, add in the gochugaru (pepper powder) and stir until everything is coated.
Next add in the kimchi with some of its juices, the more the merrier.
Then add in the gochujang and doenjang. Stir to combine.
Add in the soy sauce, potatoes, and 6 cups of water. Stir in the Better Than Bouillon.
Make sure everything is stirred together and bring the stew up to a boil before lowering it down to a simmer.
Let the stew simmer for up to 30 minutes or until the potatoes have cooked through. Add in the soft tofu.
Serve with some rice and enjoy! I like to garnish with some green onions but that’s optional.