Ingredients:
2 cups of packed bite size kimchi
3 cups of water
1 cup of kimchi juice
1 tbsp neutral cooking oil
2 seafood stock coins
1 tbsp of sesame oil
1 tsp of soybean paste
1 tsp of sugar
1 canned tuna (I like the ones from Korean brand Dongwon, oil fully drained) OR 2 slices of pork belly, chopped
1/2 block of firm tofu
Directions:
1. Cut the kimchi into bite size pieces + slice the tofu into 1/2 inch thickness.
2. Heat a medium pot with 1 tbsp of cooking oil. Add the sliced kimchi and pork belly (if you’re using this instead of canned tuna) and cook over medium heat until kimchi is softened (they will become translucent.)
3. Add 1 cup of kimchi juice and 3 cups of water OR dashi stock (Optional: add 2 seafood stock coins with 3 cups of water to the pot for additional umami flavor.)
4. Add 1 tsp of soybean paste + sugar. Then add sliced tofu and canned tuna. Bring the soup to a boil for 15 minutes to bring all the flavors out. Turn off heat and drizzle 1 tbsp of sesame oil.
5. Optional: top with scallions + salt to taste!
