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
Directions
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.
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.
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.
4
Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.