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Pork Belly Soup
Kimchi Tofu
Rich and spicy-sour kimchi hot pot, a harmonious blend of fermented kimchi, delicious mandu, and piping hot, authentic Korean broth.
LevelAdvance
Time15-20 minutes
Portion1-2 people
MAIN INGREDIENTS
White rice
350g
Pork belly
250g
Kimchi
250g
Mixed Spices
20g
HOW TO DO
1
Preparation
Wash and thinly slice the pork belly; cut the tofu into pieces; chop the scallions.
2
Processing
Stir-fry the meat until firm, season with salt + seasoning powder (can add fish sauce). Add kimchi (with liquid), stir-fry, add ~500ml of water, bring to a boil → add tofu and cook for ~5 minutes.
3
Present
Ladle into a bowl, sprinkle with chopped scallions, and serve hot.
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