Kimchi Soup

Name: Kimchi Soup
Total time: 40 min
Ingredients: 1 pound fresh pork belly, cut in 1/2-inch pieces; 4 garlic cloves, minced; 1 tablespoon grated ginger; 2 tablespoons soy sauce; 1 teaspoon toasted sesame oil; 1 teaspoon fish sauce; 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 cups kimchi, aged if possible, squeezed dry and chopped; 3 tablespoons Korean red pepper paste (gochujang); 1 tablespoon Korean red pepper flakes (gochugaru); 1 cup kimchi juice; 8 cups water (for a richer soup, use chicken, pork or beef broth); 8 ounces soft or silken tofu, cut in large cubes; 8 scallions or Korean chives, chopped, for garnish

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Total: 40 minutes

Servings: 7

Cost: $3.04 /serving

Author : David Tanis

gochujang kimchi pork belly

Instructions

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Step 1

Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.

Step 2

Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.

Step 3

Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.

Step 4

Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

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