Kimchi Soup with Pork and Tofu

1. Marinate the Pork

In a bowl, combine the pork belly pieces with kosher salt, minced garlic, grated fresh ginger, soy sauce, toasted sesame oil, and Asian fish sauce. Mix well and allow to marinate for at least 20 minutes or overnight in the refrigerator.

2. Prepare the Bok Choy

Separate the stems from the leaves of the baby bok choy. Set aside for later use in the soup.

3. Brown the Pork

Heat peanut oil in a heavy-bottomed soup pot over medium-high heat. Add the marinated pork and brown for about 5 minutes.

4. Sauté Onions and Spices

Add the chopped onion to the pot with the pork and cook until soft, about 7 minutes. Stir in the gochujang and gochugaru.

5. Simmer the Soup

Add the chopped kimchi, bok choy stems, and chicken stock to the pot. Season with salt to taste and let the soup simmer for about 20 minutes.

6. Finish with Greens and Tofu

Just before serving, add the bok choy greens and soft tofu to the pot. Cook until the greens wilt and the tofu is heated through.

7. Garnish and Serve

Serve the soup hot, garnished with thinly sliced scallions and fresh cilantro leaves.