how to make PERFECT korean kimchi stew

He cooks British pork belly with kimchi and water, adjusting heat and struggling with unfamiliar equipment. He skips rice because he cannot be bothered, serves the finished stew as his first meal, and calls it delicious. While cooking, he recalls Korea, criticizes a forced group video, and identifies a huge Japanese house centipede as its highlight.

Despite domestic improvisation and reluctance, he completes and enjoys a simple meal, continuing Korea-linked food nostalgia.