Kimchi Soup

Instructions

1. Prepare the kimchi
   Chop the kimchi into bite-sized pieces and measure out the kimchi juice. If your kimchi isn't very sour, you can add 1 teaspoon of white vinegar to enhance the tangy flavor.
2. Brown the pork
   Heat the cooking oil in a large pot or Korean earthenware pot (ttukbaegi) over medium-high heat. Add the sliced pork and cook until the edges begin to brown and the fat renders, about 3-4 minutes.
3. Sauté the aromatics
   Add the onion, white parts of green onion, and minced garlic to the pot. Sauté for 2 minutes until fragrant and the onions start to soften.
4. Add the kimchi and seasonings
   Add the chopped kimchi, kimchi juice, gochugaru, gochujang, soy sauce, and sugar to the pot. Stir well and cook for about 5 minutes until the kimchi softens slightly and becomes more translucent.
5. Pour in the broth
   Pour in the anchovy-kelp stock or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes to allow the flavors to meld together.
6. Add the tofu
   Gently add the cubed tofu to the soup, being careful not to break it. Simmer for an additional 5 minutes until the tofu is heated through.
7. Finish the soup
   Drizzle with sesame oil and stir gently. Taste and adjust the seasoning if needed. The soup should be spicy, tangy, and rich in flavor.
8. Serve
   Ladle the hot kimchi soup into individual bowls and garnish with the green parts of the green onions. Serve immediately with a side of steamed rice.