• 300g kimchi
  • 3 tbsp kimchi juice
  • 200g pork belly, skin removed
  • 2 tsp sugar
  • 1 tbsp gochujang
  • 5 cloves of garlic
  • 6 spring onions
  • 1.2L cold water
  • 400g firm tofu


  • STEP 1
    Chop the kimchi and tofu into bitesized pieces and add them, with the kimchi juice, to a large pot.
  • STEP 2
    Slice the garlic and spring onion whites and add them to the pot along with the sugar, gochujang and water.
  • STEP 3
    Place the pot over a high heat and bring to the boil. Once boiling, allow to boil for 30 minutes.
  • STEP 4
    In the meantime, dice the tofu and slice the spring onion greens.
  • STEP 5
    Once the soup has been boiling for 30 minutes, give it a stir, add the tofu, turn the heat down to low and allow cook for 10 minutes.
  • STEP 6
    Sprinkle over the spring onions greens and serve.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating