Kimchi Soup (Low sodium)

Vegetable oil                           1 tablespoon

Minced garlic                             ½ teaspoon

Sliced Pork Shoulder                    250 gram

Kochujang chilli sauce paste   2 tablespoon

Ajinomoto                               1 teaspoon

Sugar                                        1 teaspoon

Kimchi (cabbage)                        300 gram

Water                                                 3 cup

Japanese scallion cut into slices ½ teaspoon

Tofu cut  into bite sized cubes        300 gram

Topping :

Egg yolks

Scallion  cut into slices             1 tablespoon

1. Add vegetable oil to pan and cook garlic on medium-high until done (usually 5-7 minutes). Add sliced pork shoulder. Stir consistently.

2. Add Kochujang, Ajinomoto and sugar, cook it well. Add Kimchi, turn the heat down to low and stir it together.

3. Pour the water and let it boil.

4. Add Japanese scallion and tofu. Stir gently and let it boil again.

5. Serve with egg yolk and scallion.