Serves about 4. Takes about 30 minutes, including marinating.
2 cups kimchi
1/2 cup shiitake or oyster mushrooms
1 stem of green onion, sliced on the diagonal
2 garlic cloves, minced
Half a block of soft or silken tofu, cut into 1/4-inch slices
3 cups water or stock
4 splashes of kimchi juice
1 tablespoon soy sauce (or fish sauce, if you’re not a vegetarian)
1 teaspoon chile paste
1 tablespoon canola or olive oil, whatever you have
1 teaspoon sesame oil
1/2 teaspoon grated ginger
A little bit of pepper
1 teaspoon gochugaru, Korean chili flakes OR just plain red pepper flakes (optional - depends on how spicy your kimchi is)
Optional: 1/2 pound pork belly, cut into pieces that are good for eating
Make like this:
Heat the pot over high heat. Add the canola oil and sautee the mushrooms with garlic, ginger, pepper, and sesame oil. When the mushrooms start to cook, add the kimchi and sautee some more, until the kimchi is soft. Add the water or stock, plus kimchi juice and chili paste. Add the chili flakes if you’re using them. Bring to a boil.
Add the tofu and green onion, then season with the soy sauce or fish sauce.
Optional: Add sliced Korean rice cakes or ramen for a heartier soup.
Oink Version: Instead of mushrooms, sauté 1/2 pound pork belly.
Also Optional: If you don’t have pork belly, you can use canned tuna. This is actually delicious!