Kongbiji-tang (Soybean Pulp Kimchi Pork Soup)

Finely chop 200 g aged kimchi and press 250 g ground pork with paper towels to remove excess moisture.

Loosen any compacted soy pulp with a spoon so it disperses smoothly later instead of dropping into the soup in heavy clumps.

Set a pot over medium heat and add 1 tablespoon sesame oil.

Add the pork and 1 tablespoon minced garlic, then stir-fry for 3 to 4 minutes until the meat loses its pink color and the garlic smells savory, not browned.

Add the chopped kimchi and keep the heat at medium.

Cook for about 3 minutes, stirring across the bottom, until the kimchi edges soften and the oil in the pot turns lightly red, which helps the sour flavor round out.

Pour in 900 ml anchovy broth and bring it to a boil over high heat.

When it bubbles strongly, add 500 g soy pulp in portions, stirring down to the bottom each time so the pulp loosens evenly.

Once it returns to a boil, lower the heat to medium-low and simmer for 15 minutes.

Stir every 2 to 3 minutes, scraping the bottom of the pot, because soy pulp thickens quickly and scorches before it looks dry on top.

Season with 1 tablespoon soup soy sauce and taste the broth.

If the kimchi tastes too sharp, add only a tiny pinch of sugar, then turn off the heat when the soup is thick, nutty, and spoonable.