• 375 g 13 oz) kimchee, plus 4 tbsp juices
• 1 onion, sliced in half moons
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 2 tbsp gochujang (Korean chilli paste)
• 1 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp caster sugar
• 350 ml (9½ fl oz) stock
• 6 spring onions (scallions), chopped
• 200 g 7 oz) pork shoulder steak
• 300 g (10½ oz) silken tofu
• 10 shiitake mushrooms, sliced

• cooked rice, to serve

In a large, heavy saucepan, add the kimchee and its juices, the onion, soy, sesame oil, chilli paste, Korean chilli flakes, sugar, the stock and two-thirds of the spring onion. Cut the pork into thin slices and add to the pan. Place a lid on and let simmer over a low heat for 30 minutes.

Open the lid and give it a stir. Drain the tofu and slice into 2.5 cm (1 inch) pieces. Add the tofu and mushrooms on top of the soup and steam for another 3–4 minutes.

Serve the soup with bowls of warm rice and a sprinkling of the remaining spring onions.