Spicy Kimchi and Tofu Soup

Rinse the pork and cut it into cubes approximately 2 by 2 cm.

Cut the kimchi cabbage into small pieces, proportional to the size of the meat pieces.

Rinse the green onions and tofu.

Cut the tofu into cubes, just like the meat.

Separate the white part of the green onion from the green part. Set aside the white part and cut the green part into 2 cm segments. Cut a few segments into rings for garnish.

In a pot, combine pork pieces and kimchi cabbage together with the brine, add gochujang paste and sugar.

Pour water, place the pot on the heat and bring to a boil. Reduce heat to medium, cover with a lid and simmer for 30 minutes.

Add tofu cubes, bring the liquid back to a boil, reduce heat to below medium, and simmer for another 10 minutes.

Add the green onion pieces and remove the pan from the heat.

Arrange pieces of meat, cabbage, and tofu in serving bowls, pour broth over them, sprinkle with green onion rings, and serve immediately.

Optionally add seaweed and egg white.

Serve the soup with boiled rice.