Recipe: Korean Kimchi Soup

This is from my favorite Korean cookbook -- "Dok Suni" by Jenny Kwak (their restaurant is in my NYC neighborhood!).

Kimchi Chi-ge
(serves 4)

1 pound kimchi
2 Tbsp. salad oil
1 tsp. crushed garlic
7 oz. pork, sliced thin (beef or shrimp may be substituted)
1 cup kimchi juice (brine)
8 oz. tofu, cut into cubes
4 oz. scallions, cut into 1-inch lengths

1. Cut the kimchi into 1-inch squares. In a saute pan, stir together the oil, garlic, pork and kimchi for about 2 minutes, then transfer the saute to a pot.
2. Add the kimchi juice and 1 cup water and bring to a boil. Finish off by adding tofu and scallions and bring to a boil once more. Serve hot.