Скачать или смотреть how I like to use my old and sour kimchi!

full recipe on the blog or bio!

measurements:

1/2 tbs neutral oil
1/4 pound sliced pork belly (optional but recommended); can sub with beef or seafood
2 garlic cloves minced
salt and pepper to taste
1 cup kimchi
1 tablespoon kimchi juice
1.5 cups anchovy broth
1/2 tbs gochugaru
1/2 tablespoon gochujang
1/2 tablespoon deonjang fermented bean paste
1/2 box firm tofu
1 teaspoon sesame oil
Sliced green onions, garnish

Directions:

1. (Optional) Slice pork in thin 2 inch pieces. Chop garlic.
2. Heat your pot on medium heat. Then add oil, sliced pork and garlic. Gently season with some salt and pepper (to taste). This cooks quickly, so stir fast.
3. Add 1.5 cups anchovy broth (or water and anchovy packet in my case) in the pot.
4. Add you kimchi and kimchi juice and boil for 5-10 minutes until the kimchi is soft.
5. In the meantime, chop your firm tofu. Slice your green onions.
6. Add tofu in your pot along with green onions and sesame oil. When the pot starts boiling, the soup is ready!