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recipe: paul sun hyung lee's kimchi soup

www.cbc.ca

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Servings: 3.5

Cost: $6.43 /serving

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Ingredients

Remove All · Remove Spices · Remove Staples

2 cups chopped kimchi, with juice½ lb pork shoulder (or pork belly), cut into bite sized pieces2 tbsp Korean hot pepper paste (Gochujang)5 cups water3 stalks green onions, chopped1 package of tofu, cut into bite sized cubes

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Instructions

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Step 1

Combine kimchi, kimchi juice, hot pepper paste and pork into a heavy bottomed pot. Add water and bring to a boil over high heat for 30 minutes. Lower heat to medium-low, add tofu and cook for 10 minutes.

Step 3

Add green onion and remove from heat. Season with salt to taste. Serve alongside rice.