Kimchi Soup by Melissa Clark

Kimchi Soup with Pork and Tofu

From Dinner by Melissa Clark

This spicy, heady soup is worth seeking out pork belly for. The pieces simmer up into little soft, meaty pillows that melt in the mouth. Butcher shops carry it, as do large supermarkets, and you’re sure to find it in Korean or Chinese markets if you happen to have one nearby. This said, using boneless pork loin will also work, although the meat won’t be as tender as the pork belly. Try this recipe in place of your more sedate chicken soup next time you have a cold; the fiery Korean chile powder and paste (both available online and at Asian markets) give the broth quite a kick and do wonders to clear up a stuffy head on a bad day. 

1 pound pork belly or boneless pork loin, cut into 1/2 inch pieces

Kosher salt to taste

4 garlic cloves, minced

1 tablespoon grated peeled fresh ginger

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon Asian fish sauce

8 ounces baby bok choy, stems and leaves separated

2 tablespoons peanut oil

1 medium onion, chopped

3 tablespoons, gochujang

1 teaspoon gochujaru

2 cups kimchi, chopped, juices reserved

4 cups chicken, pork, or beef stock

12 ounces soft or silken tofu, cut into large cubes

8 scallions, white and green parts, thinly sliced for serving

Fresh cilantro leaves for serving

1. Put the pork into a bowl and season it all over with salt to taste. Add the garlic, ginger, soy sauce, sesame oil, and fish sauce. Toss well to coat, and then let the pork marinate for 20 minutes at room temperature, or covered overnight in the refrigerator.

2. Thinly slice both the stems and the leaves of the baby bok choy, keeping them separate so you can easily add them at different points in the recipe.

3. Set a heavy bottomed soup pot over high heat. Add the peanut oil, and when it is hot, add the pork and brown it all over, about 5 minutes. Reduce the heat to medium, add the onion, and cook, stirring, until it has softened, about 5 minutes. Stir in the gochujang and gochugaru. Cook until the paste darkens in color, 1 to 2 minutes.

4. Add the kimchi and its juices, reserved bok choy stems, stock, and a large pinch of salt. Note that the recipe called for 4 cups of water here, but I prefer not to dilute the flavor. Bring to a boil; then reduce the heat to a brisk simmer and cook for 20 minutes. Taste the broth, and adjust the seasoning if necessary.

5. Just before serving, add the bok choy greens and the tofu, and stir gently to combine. When the greens wilt, ladle the soup into warmed bowls and garnish them with scallions and cilantro.