Step by step

Method

4 steps

1. 1

   Chop 2 cups well-fermented kimchi (the sour kind beats fresh). Dice a little pork belly, shoulder, or Spam (about 4–6 ounces), or use firm tofu only for a lighter pot. Slice ½ onion and mince 2 garlic cloves.

2. 2

   Heat 1 teaspoon oil in a pot over medium. Cook the pork 3–4 minutes until the edges brown and some fat renders. Add kimchi and onion; stir-fry 4–5 minutes until the kimchi softens and smells deeper and a little caramelized at the edges — don't rush this.

3. 3

   Add 2 cups water or anchovy/kelp stock, 1 tablespoon gochugaru (optional), 1 teaspoon gochujang or a splash of kimchi brine, and garlic. Bring to a boil, then simmer 10–15 minutes until the broth tastes sour-spicy and rounded.

4. 4

   Nestle in sliced tofu for the last 5 minutes so it warms without breaking. Taste — add salt, soy, or a pinch of sugar if the kimchi is very sharp. Finish with green onion and a drizzle of sesame oil. Ladle into bowls with rice; the broth should be red, punchy, and comforting, not thin like cabbage water.