This kimchi baechu-based Korean soup is packed with flavor, easy to make and protein-rich, which makes it the perfect meal for those long winter nights.
1 1⁄2 CUPS (375 ML) KIMCHI BAECHU, ROUGHLY CHOPPED
1⁄4 CUP (65 ML) KIMCHI JUICE
1 SMALL ONION, ROUGHLY CHOPPED
0.66 LB (300 GRAMS) PORK BELLY, CUT INTO PIECES
2 TBS (30 ML) GOJUCHANG
1 TSP (5 ML) CANE SUGAR
4 CUPS (1 L) WATER
1 LB (400 GRAMS) EXTRA-FIRM
3 SCALLIONS, SLICED
2 CUPS (500 ML) COOKED JASMINE RICE, FOR SERVING
In a large pan, combine the kimchi, kimchi juice, onion, gojuchang, meat, and sugar. Add the water.
Bring to a boil and cook over high heat for 30 minutes.
Add the tofu and cook for 15 more minutes. Stir in the scallions, reserving a small handful for garnish. Serve with rice.