Kimchi soup
Description
A hearty first course. Let's focus on the Japanese version of kimchi soup, although there are countless variations of it—each province has its own way of preparing it. What unites them all is, of course, the spicy kimchi cabbage, from which the soup gets its name. You can find kimchi in supermarkets, specialty stores, or make it yourself. The other ingredients are now widely available. Recipe: Cut pork belly into portion-sized pieces, cover with cold water, and place over high heat. As soon as it boils, skim off the foam, reduce the heat, and add a whole peeled onion into the pot—remove it after about 30 minutes. While the pork is cooking, sauté the kimchi in a heated pan with a small amount of oil. The sign that it's done is when the cabbage becomes translucent and changes color. Mix chili sauce with pressed garlic, soy sauce, and black pepper. Pour this dressing into the pan with the kimchi and stir. When the pork is almost ready, transfer the contents of the pan into the pot and simmer over low heat for another 10 minutes. Pour the kimchi soup into bowls. Before serving, place slices of tofu on top and sprinkle with chopped green onions. The soup is ready to serve.