kimchi soup

kimchi soup
adapted from the new york times
serves 6 – 8

1 lb. (454 g.) pork rib roast or pork shoulder, cut into 1/2-inch pieces
4 garlic cloves, minced
1 tbsp. fresh ginger, grated
2 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. fish sauce
2 tbsp. butter
1 medium onion, cut in half, sliced lengthwise and cut in half again
2 c. kimchi, squeezed dry and chopped*
1 tbsp. Korean red pepper flakes**
1 – 2 c. kimchi juice
8 c. chicken or beef broth
8 oz. (222 g.) soft or silken tofu, cut in large cubes
8 green onions, chopped, for garnish
Japanese rice, for serving (optional)

Get a bowl out and toss the pork with garlic, ginger, soy sauce, sesame oil and fish sauce. Marinate for 10 minutes.

Put a heavy-bottomed soup pot on medium heat. Melt the butter, then add the pork mixture. Cook gently for 5 minutes. Stir onion in and cook until softened, about 5 minutes. Turn the heat up to medium high and add the kimchi and red pepper flakes. Simmer for 2 minutes.

Pour kimchi juice and broth in. Bring to a boil. Reduce to a brisk simmer and cook 20 minutes. Taste the broth and adjust the seasoning if you need to.

Right before serving, add the tofu and stir gently. When the tofu is hot, ladle into bowls and garnish generously with green onion. If you like, serve alongside Japanese rice.

* You can buy the kimchi or make your own. Here's the recipe I used.
** Buy red pepper flakes at a Korean grocery store or in the Asian section of a regular grocery store. They are not hot (spicy).