Kimchi Jjigae (Kimchi-Pork Soup)

Ingredients

• 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

Preparation

1. 1. 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.
2. 2. 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.
3. 3. Cut tofu into 1/2-inch-thick slices; cut slices crosswise into 3/4-inch pieces.
4. 4. Remove bone from soup. Return pork mixture to soup. Add tofu to soup; simmer 5 minutes. Sprinkle with green onions.