Ingredients :
- 1/4 cup rice vinegar
- 6 garlic cloves, minced
- 1 tablespoon grated fresh gingerroot
- 1 tablespoon sesame oil
- 1/2 teaspoon pepper
- 1 pound pork belly, cut into 1/2-inch slices
- 1 cup kimchi
- 1 small onion, thinly sliced
- 1 carton vegetable broth
- 1 cup sliced fresh shiitake mushrooms
- 1/2 cup kimchi juice
- 1/4 cup gochujang
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 8 ounces firm tofu, cut into 1/4-inch slices
- 1 head baby bok choy, quartered
- 2 green onions, thinly sliced
- Hot cooked rice
Directions :
- In a shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Let stand 15 minutes.
- In a wok or large saucepan, cook kimchi over medium heat until tender. Add onion; cook and stir until onion is tender, 4-5 minutes. Add the pork and marinating liquid. Cook and stir until pork is almost cooked through.
- Stir in vegetable broth, mushrooms, kimchi juice, gochujang, gochugaru, soy sauce and fish sauce. Bring to a boil. Stir in tofu and bok choy. Reduce heat; simmer, uncovered, until bok choy is tender, 10-15 minutes.
- Ladle soup into serving bowls. Sprinkle with green onions. Serve with rice.
