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Result: Sweet and spicy hot made this soup a delicious meal on the dark, rainy day. We likey better than some of the Korean versions! Supatasty!
- 300g of pork belly
- ½ a small onion thinly sliced
- 5 cloves of crushed garlic
- 8 oz of tofu chopped into 1 inch cubes
- 3 sprigs of green onion roughly chopped
- ¼ of a head of cabbage cut into bit sized squares
- 100g of kimchi (with juice)
- 3 tbsp of hot chilli paste
- 1 ½ tsp of hot chilli flakes
- 2 tbsp of soy sauce
- 5 cups of water
The first step is to marinate the pork. Start by trimming the fat off the pork, leaving as much or as little as you want. After the fat is trimmed, cut the pieces into bite sized squares. In a bowl, combine the pork with the five cloves of crushed garlic, the hot chilli paste, and the hot chilli flakes. Let the mixture marinate in the fridge for around a half hour.
While the meat is marinating, an optional step is to fry up the tofu before you put it into the soup. It gives the tofu more flavour and body. To do this, heat a small frying pan and fry bite sized pieces of the tofu in cooking oil until it begins to brown on all sides.
Next, chop the onions into long thin slices and toss them into a large, heated saucepan to begin softening. After a few minutes toss in the pork mixture and fry until the meat begins to brown. After the browning has started, add the kimchi and its juices (ensuring the kimchi has been chopped) and toss with the pork for a minute or two. Then, add all of the water, tofu, cabbage and soy sauce. The soup should simmer for around another half hour. A few minutes before its ready, roughly chop the green onions and add to the soup. After they boil in for a few minutes, the soup is ready to serve over or alongside rice and enjoy!