1. Drain tofu; cut in half lengthwise, then cut into ½-inch-thick slices. Slice sweet onion thinly. Smash garlic. Trim root ends from green onions, then cut white parts into 1-inch pieces and slice green parts thinly. Cut pork into bite-size pieces (wash hands).
2. Place rice in fine mesh strainer, rinse until water runs clear, and drain well. Place rice, water, and salt in medium, heavy-bottomed saucepan and bring to a boil on high. Cover, reduce heat to low, and cook 20 minutes or until water is absorbed and rice is tender. Remove from heat and let stand covered 10 minutes (or until ready to serve).
3. Meanwhile, place in large sauté pan: pork, sweet onions, garlic, white parts of green onions, kimchi, stock, soy sauce, gochujang, sugar, and pepper. Cover and bring to a boil on high, then reduce heat to medium and simmer 25 minutes.
4. Nestle tofu into stew; cover and simmer 10 more minutes until pork is 190°F and very tender. Serve stew over rice, topped with green parts of green onions and drizzled with sesame oil, if using.

Chefs Tip: You can increase the spice level by adding 1 tablespoon gochujang and/or using spicy kimchi.