Kimchi Soup

Ingredients

1/4 cup (60mL) soy sauce
2 tsp sesame oil
1 Tbs gochujang (Korean chilli paste) (optional)
800 g pork belly slices, rind removed, cut into 4 cm pieces
1 brown onion, thinly sliced4 garlic cloves, sliced
4 cm piece ginger, peeled, cut into matchsticks
6 cups (1.5 L) chicken stock
2 cups (about 300 g) kimchi, drained, liquid reserved, kimchi lightly squeezed, coarsely chopped
1/2 cup (125mL) reserved kimchi liquid (add more from the kimchi jar if needed)
300 g firm tofu, sliced
200 g shiitake mushrooms, sliced
Thinly sliced spring onions, to serve

Method

Combine the soy sauce, sesame oil and gochujang in a large bowl. Add the pork and turn to coat. Season. Set aside for 10 minutes to develop the flavours.

Heat a large lightly oiled saucepan over high heat. Add the pork mixture, in 3 batches, and cook, stirring, for 5 minutes or until browned. Transfer to a plate.

Reduce heat to medium. Add the onion, garlic and ginger to the pan and cook, stirring, for 5 minutes or until soft. Add stock, kimchi and juice. Bring to a simmer. Return pork to the pan. Simmer, partially covered, for 45 minutes or until the pork is tender, adding tofu and mushrooms for the final 5 minutes of cooking.

Ladle soup into bowls and sprinkle with spring onion to serve.

Credits: Coles

Photo Credits: Coles