80 minutes
A comforting and flavorful Korean soup with pork, tofu, and kimchi in a spicy, savory broth.
Pork Belly, cut into ½-inch pieces
0 lb
to taste
Garlic, minced
cloves
Fresh Ginger, grated, peeled
tablespoons
tablespoons
teaspoons
teaspoons
Baby Bok Choy, stems and leaves separated
0 oz
tablespoons
Medium Onion, chopped
each
Gochujang, red chile paste
tablespoons
Gochugaru, red chile flakes
teaspoons
Kimchi, chopped, plus juices
cups
cups
Soft Tofu, cut into large cubes
0 oz
Scallions, thinly sliced, white and green parts, for serving
bunch
to garnish
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.
Choose well-fermented, older kimchi for greater depth of flavor in the soup.
Prepare the soup a day in advance to allow flavors to integrate and develop further.
Allow the soup to simmer slowly for at least 30-45 minutes to meld flavors and create a robust base.
Adjust the pork, tofu, and kimchi quantities to maintain harmony and prevent any one ingredient from dominating.
Since kimchi's saltiness can vary, taste and adjust the seasoning with soy sauce, fish sauce, or salt as needed.
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