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1 bunch of scallions
1 bone-in pork chop or (Maggie's preferred) comparable chunk of pork butt
1 block of tofu (firm will keep its shape better, though I love the texture of soft/silken in soup)
16 oz. jar/container of kimchi (the riper the better!)
Sesame oil
1-2 tablespoons gochujang
1. Separate scallion greens from whites. Keep greens chunky, slice whites.
2. Cube the pork chop or thinly slice the pork butt. I prefer the pork butt because it stays tender--the pork chop always comes out over cooked for me.
3. Slice tofu into ~1 inch pieces. Or scoops of silken tofu if too soft to cut.
4. Chop kimchi into bite sized pieces. Save the juice.
5. Heat a heavy-bottomed pot. When hot, add a glug of sesame oil and then your pork. Season with salt and pepper, and let it brown.
6. Once caramelized/browned a bit, add scallions and a pinch more salt. After a minute, add kimchi. Add the kimchi juices to deglaze the pan, then add gochujang and two cups of water or broth--mixy mixy all the goodness together!
7. Bring to a boil, then simmer partially covered for 15-20 mins.
8. Taste and adjust seasoning. Add tofu, gently bathing in broth.
9. Turn off heat and add 1-inch pieces of scallion greens. Cover pot for a minute if you're not too impatient to let greens meld. Serve hot soup with rice!
Source: Maggie (via Hana Asbrink for Bon Appetit)
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