Kimchi Beancurd Soup

[Ingredients]

• 1 block Vitasoy beancurd (soup) - drained, sliced into 8pcs

• 100g kimchi

• 1/2 yellow onion - sliced

• 150g pork belly - half inch strips

• 1/2tbsp chilli flakes

• 1tbsp light soy sauce

• 1tsp sesame oil

• 1tbsp gochujang (Korean hot pepper paste)

• 1/2tsp sugar

• Pinch of pepper

• Chopped scallion - garnish

• 50g large dried anchovies

• 1L boiling water

[Steps]

1. Add anchovies and boiling water into a saucepan. Cover and let boil for 30mins.

2. Remove anchovies when stock is done.

3. In a small bowl, add in chilli flakes, light soy sauce, sesame oil and gochujang, mix well and set aside.

4. Add kimchi, pork belly, onion, sugar, pepper and pepper paste mixture to a heated Korean earthen pot. Add in stock till 80% filled, mix well.

5. Cook covered for 8mins.

6. Add in beancurd and cook for another 2-3mins.

7. Garnish with scallion and serve.

Adapted from The Meat Men

Video tutorial click here

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