Kimchi Soup with Pork Belly and Tofu

Kimchi is more than a fermented condiment; it is a staple cooking ingredient in Korean cuisine. The kimchi imparts a deep flavor. It is a tasty, surprisingly mellow balance between the sour, the spicy, and the salty. This soup, inspired by the traditional Korean recipe for Jjigae (kimchi soup), uses our Gochujang Infused White Balsamic Vinegar, Garlic Infused Olive Oil, and Roasted Sesame Oil to highlight and add richness to the main soup ingredients.

Ingredients:  

Pork Belly Marinade: 

1 tablespoon Korean chili flakes (Gochugaru)

1 tablespoon soy sauce 

1 tablespoon Gochujang Infused White Balsamic Vinegar 

1 tablespoon mirin  

1 tablespoon Garlic Infused Olive Oil 

2 teaspoons Roasted Sesame Oil 

1 pound pork belly, cut into bite-sized pieces 

1 tablespoon Arbosana Extra Virgin Olive Oil 

2 cups kimchi 

1 cup yellow onion, peeled and diced 

3 garlic cloves, peeled and minced 

3 cups chicken broth 

1 cup shiitake mushrooms, sliced 

1/2 package extra firm tofu, sliced 

1/2 cup scallions, chopped 

2 cups cooked white rice

Instructions 

Place chili flakes, soy sauce, balsamic, mirin, garlic oil, and sesame oil in a large bowl and whisk to combine the marinade. Add the pork belly pieces to the bowl and toss to coat. Transfer the seasoned pork and residual marinade to a sealable container or zipper baggie and refrigerate for 15-30 minutes.

Heat oil in a large pot or Dutch oven over medium heat. Once hot, add the pork belly and cook, stirring occasionally, until lightly seared, about 5 minutes. Reserve any leftover marinade.
Reduce heat to medium-low, add the kimchi, onion, garlic, leftover marinade, and chicken broth, stir to combine, and simmer for 30 minutes. Add the mushrooms and tofu to the pot, cover (no need to stir), and cook for 30-45 minutes or until the pork is tender.
Divide soup between bowls and top with chopped scallions. Serve with cooked white rice on the side.