korean kimchi soup with tofu

1 lb pork belly cut into bite size pieces
1/2 onion diced
4 cloves garlic grated
1 inch piece ginger grated
1 lb chopped napa cabbage
16 oz jar kimchi
2 quarts vegetable broth
1/4 cup soy sauce
2 Tbsp gochujang
2 tsp sugar
1 lb soft or silken tofu cut into bite sized cubes
2 Tbsp oil

in a stockpot heat the oil
saute the onion until soft 3-4 minutes
add the garlic and ginger and saute 30 seconds
add the cabbage and saute until wilter 3-5 minutes
add everything else except the tofu
bring to a boil ,reduce heat to medium and cook 20 minutes stirring often
add the tofu and cook 10 minutes more

kimchi soup (jigae)

1 lb pork belly cut into 1/2 inch cubes
1 tbsp oil
1 Tbsp minced garlic
1 Tbsp grated ginger
3 Tbsp soy sauce divided
2 tsp fish sauce divided
1 tsp sesame oil
1 onion thinly sliced
1 cup kimchi
1/4 cup kimchi juice
1/4 cup gochujang (korean red pepper flakes)
1 tsp gochugaru (korean chile flakes) *
1 qt vegetable stock
1 lb firm tofu cut into 1/2 inch cubes
1 baby bok choi roughly chopped


Marinate the pork belly with 2 tbsp soy sauce,1 tsp fish sauce,the sesame oil,garlic and ginger for 10 minutes
heat a stock pot over medium heat with the oil
add the kimchi and saute 5 minutes
add th eonion and saute 5 minutes more,until the onion is soft and translucent
add the pork belly mixture and cook 5 minutes
add the stock and kimchi juice and stir to mix
add the gochujang and gochugaru
bring to a boil
stir in the bok choi and tofu
reduce heat to simmer and cook 10 minutes

serves 4

if you want it hotter add 1 Tbsp flakes instead of 1 tsp. if gochugaru is not available use 1/2 as much red pepper flakes or less since red pepper flakes are 2-3x as hot