1. In a large pot over medium heat, heat the avocado oil and add the onion. Cook, stirring, until starting to soften (3-5 mins), then add the pork belly (or beef) and cook until lightly browned, about 3 mins.
2. Stir in the garlic and chopped kimchi and cook for 3-5 mins until softened.
3. Add the stock, soy sauce, fish sauce, gochujang, sugar, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and simmer for 20 mins.
4. Add the tofu and mushrooms and simmer uncovered for 3-5 mins until heated through.
5. Nestle the ramen noodles near the surface, making sure they’re mostly submerged in the broth. Cook according to package directions until al dente, about 3-4 minutes.
6. Sprinkle with scallions, serve in bowls, and enjoy. If you expect leftovers, remove the noodles from the broth after cooking and store them separately so they don’t soak up all the liquid.
