3/4 lb of pork belly, thinly sliced ( vegetarian omit pork belly)
1tbsp sesame oil
2 cups kimchi
1/2 onion, chopped
2 cloves garlic, finely chopped
1 tbsp kochujang
1 tbsp kochukaru
1 tbsp soy sauce
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped
If using pork, saute in 1/2 tbsp sesame oil in soup pot for few minutes. Add kimchi to pot and stir-fry about five minutes.
Add remaining oil, onion, garlic kochujang and kochukaru, mixing to combine. Pour water into the pot and bring it to a boil. Reduce heat to simmer.
Cook for 20-30 minutes, adding tofu after the first 10 minutes and scallions at the very end. Serve with rice.