Ingredients

2 tbsp sesame oil 

3-4 inches long larger spring onions

3 cloves of chopped garlic 

2 tbsp Gochugaru (Korean) red chili pepper flakes

150 grams pork belly 

3/4 cup chopped kimchi 

1 tbsp kimchi juice 

1 tbsp fish sauce 

2 tbsp tsuyu (Japanese soup soy sauce)

300 ml water 

11 oz extra soft tofu tube

1 egg

Directions

• In a heated clay pot/thick bottom pot, add sesame oil, chopped spring onions (white part) and garlic. Saute until fragrant and bubbles up without burning. 

• Add pork belly and saute until the meat is no longer red. Then add chopped kimchi with juice and cook for about another minute. Pour in water, season with fish sauce and tsuyu. Add soft tofu and bring the soup back to boil. Let it simmer for couple minutes, break up the tofu and adjust the taste according to your liking. 

• Once ready, add an egg and sprinkle spring onions on top. Enjoy with a bowl of steamed rice.