Kimchi Soup | Recipe Cart | Recipe Cart

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