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Kimchi Soup

Marinade:

  • 1 pound fresh pork belly, cut in ½-inch pieces
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon fish sauce

Soup:

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped

Then:

  • Add Marinade
  • 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)

At the end: 8 ounces soft or silken tofu, cut in large cubes

Garnish:

  • 8 scallions or Korean chives, chopped, for garnish

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