Kimchi Soup By David Tanis, NYT Cooking

INGREDIENTS

1 pound fresh pork belly, cut in 1/2-inch pieces

4 garlic cloves, minced

1 tablespoon grated ginger

2 tablespoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon fish sauce

2 tablespoons unsalted butter

1 medium onion, chopped

2 cups kimchi, aged if possible, squeezed dry and chopped

3 tablespoons Korean red pepper paste (gochujang)

1 tablespoon Korean red pepper flakes (gochugaru)

1 cup kimchi juice

8 cups water (for a richer soup, use chicken, pork or beef broth)

8 ounces soft or silken tofu, cut in large cubes

8 scallions or Korean chives, chopped, for garnish

Get full recipe๐Ÿ‘‡๐Ÿป

https://cooking.nytimes.com/recipes/1017145-kimchi-soup?

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