- 1 pound bone-in center-cut pork loin chop
- 2 tablespoons coarsely ground Korean chile (gochugaru)
- 1 tablespoon minced fresh garlic
- 1 tablespoon dark sesame oil
- 1 1/2 cups chopped kimchi (with some juice)
- 3 cups water
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 1/2 cup diagonally sliced green onions
- calories 302
- fat 16.7 g
- satfat 3.8 g
- monofat 5.6 g
- polyfat 5.8 g
- protein 27.6 g
- carbohydrate 8.7 g
- fiber 3.1 g
- cholesterol 59 mg
- iron 2.9 mg
- sodium 559 mg
- calcium 222 mg
How to Make It
Cut bone from pork; reserve bone. Cut meat across the grain into very thin slices. Place pork in a medium bowl. Add chile, garlic, and oil; toss well to coat. Let stand at room temperature for 10 minutes.
Heat a large saucepan over medium-high heat. Add pork mixture; sauté 3 minutes or until pork is lightly browned, stirring frequently. Remove pork from pan. Add reserved bone and kimchi to pan; cook 2 minutes, stirring frequently. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes.
Cut tofu into 1/2-inch-thick slices; cut slices crosswise into 3/4-inch pieces.
Remove bone from soup. Return pork mixture to soup. Add tofu to soup; simmer 5 minutes. Sprinkle with green onions.
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