Kimchi Dwaejigogi-guk (Kimchi Pork Tofu Soup)

Lightly squeeze 180 g well-fermented kimchi so it is not overly wet, then cut it into bite-size pieces.

Cut 180 g pork shoulder to a similar size so the pork and kimchi cook evenly.

Warm a pot over medium heat, then add 1 tbsp perilla oil.

Add the pork and 1 tbsp minced garlic, and stir-fry for about 2 minutes until the outside of the pork turns pale and the garlic smells fragrant.

When a little fat has rendered from the pork, add the kimchi and 1 tbsp Korean red pepper flakes.

Stir constantly for 3 minutes so the flakes do not scorch, and cook until the kimchi edges soften.

Pour in 900 ml water and scrape the bottom of the pot to release the browned kimchi and pork flavor.

Add 80 g onion, bring it to a boil, then keep it at a steady medium simmer for 15 minutes.

When the broth is red and the onion looks translucent, season with 1 tbsp soup soy sauce.

Add 150 g firm tofu in large pieces, and gently press it under the broth with a spoon so it does not crumble.

Simmer 5 more minutes over medium-low heat so the tofu absorbs the spicy broth.

If the kimchi tastes too mild, add 1 tsp vinegar, and for a lighter soup add 100 ml more water before serving hot.