This is a simple version of one of my favourite Korean soups.  Not only is this hugely satisfying it is also very nutritious and good for you!

Serves 6

ingredients

500g pork belly, cut into 1cm pieces

4 garlic cloves, minced

1 Tbsp grated ginger

2 Tbsp soy sauce

1 tsp toasted sesame oil

1 tsp korean fish sauce

2 Tbsp oil

1 medium onion, diced

2 cups kimchi, aged if possible, squeezed dry and chopped

3 Tbsp Korean red pepper paste (gochujang)

1 Tbsp Korean red pepper flakes (gochugaru)

1 cup kimchi juice

2 litres stock or water

200g silken tofu, cut into bite sized cubes

4 spring onions, finely sliced

Method

Begin by marinating the pork belly in a bowl, add the garlic, soy, ginger, sesame oil and fish sauce.  Toss the pork well in the marinade and leave for at least 15 minutes but longer if possible.

Set a heavy-bottomed soup pot over medium heat. Add the oil then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, red pepper paste (gochujang) and red pepper flakes (gochugaru). Let mixture simmer for 2 minutes.

Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.

To serve, add the tofu a couple of minutes before hand to warm through. Ladle into bowls and garnish with spring onions.