PORK AND KIMCHI SOUP
This is a simple version of one of my favourite Korean soups. Not only is this hugely satisfying it is also very nutritious and good for you!
Serves 6
ingredients
500g pork belly, cut into 1cm pieces
4 garlic cloves, minced
1 Tbsp grated ginger
2 Tbsp soy sauce
1 tsp toasted sesame oil
1 tsp korean fish sauce
2 Tbsp oil
1 medium onion, diced
2 cups kimchi, aged if possible, squeezed dry and chopped
3 Tbsp Korean red pepper paste (gochujang)
1 Tbsp Korean red pepper flakes (gochugaru)
1 cup kimchi juice
2 litres stock or water
200g silken tofu, cut into bite sized cubes
4 spring onions, finely sliced
Method
Begin by marinating the pork belly in a bowl, add the garlic, soy, ginger, sesame oil and fish sauce. Toss the pork well in the marinade and leave for at least 15 minutes but longer if possible.
Set a heavy-bottomed soup pot over medium heat. Add the oil 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, red pepper paste (gochujang) and red pepper flakes (gochugaru). Let mixture simmer for 2 minutes.
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.
To serve, add the tofu a couple of minutes before hand to warm through. Ladle into bowls and garnish with spring onions.