Kimchi Pork Soup

1. Sauté Onion

Begin by heating the neutral oil in a soup pot over medium heat. Add the diced onion along with ¼ teaspoon of salt. Sauté the onion for 5 to 8 minutes, stirring occasionally, until it's lightly browned.

2. Cook Pork

Add the ground pork to the pot, along with 1 teaspoon of salt and the black pepper. Cook the pork for about 5 minutes, breaking it up with a spoon, until it's browned and cooked through.

3. Add Spices and Kimchi

Incorporate the garlic, gochugaru, and gochujang into the pot, stirring briefly to awaken their aromas. Add the coarsely chopped cabbage, chopped kimchi, and reserved kimchi juices. If you'd like a touch of sweetness to balance the flavors, stir in the sugar or honey. Allow everything to cook for about a minute, ensuring the spices and cabbage start to meld.

4. Simmer Soup

Pour in the stock and add the fish sauce to the pot. Bring the soup to a gentle simmer and let it cook for 10 minutes. This simmering time allows the flavors to meld, creating a rich, deep broth that's both savory and satisfying.

5. Add Tofu and Serve

Finally, gently add the cubed tofu into the soup, letting it simmer for about 3 more minutes to warm through. Taste and adjust the seasoning with additional fish sauce if needed. When you're ready to serve, ladle the soup into bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sliced scallion greens on top for added freshness and aroma.