You might need to mop the sweat off your brow when you slurp down a bowl of this ‘for-kimchee-lovers-only’ Korean soup. Preferably make it with a mild dashi stock as the kimchee packs plenty of assertiveness, although traditionally in Seoul they use an anchovy-based stock, which isn’t for the meek hearted. If you have access to good kimchee in a jar, it makes this soup even simpler to prepare.
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
Serve the soup with bowls of warm rice and a sprinkling of the remaining spring onions.
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