The naturally roasted flavor of bamboo salt is a powerfully subtle compliment to this classic Korean soup. Spicy kimchi and gochugaru chile flakes accented with ginger and garlic are strengthened by the sulfury flavor of this unique salt.
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients
Serves 4
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2 Cups Chopped Kimchi, juice rung out and reserved
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4 Ounces Fresh Pork Belly
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3 Teaspoons Gochugaru Chile Flakes
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1 Teaspoon Minced Garlic
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1/2 Teaspoon Minced Ginger
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1/2 Cup Juice From Kimchi, if available
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2 Cups Water
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6 Ounces Tofu
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2 Scallions, chopped
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2 Teaspoons Bamboo Salt
Directions
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Slice the pork belly thinly and then cut the slices into 1” pieces. Cut the tofu into 1” pieces about 1/2” thick.
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Add the kimchi and pork to a shallow pot and cook on simmer for 15 minutes. Add chile flakes, garlic and ginger along with the kimchi juice and water, cook for additional 15-20 minutes.
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Add the tofu and scallions and simmer for 5-10 minutes adding more water if the pot is too dry.
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Drizzle with sesame oil and sprinkle Bamboo Salt generously over each serving.