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Spicy Kimchi Soup (Kimchi Jigae) with Pork Tenderloin and Tofu
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Cook Time: 30 minutes
½ pound pork tenderloin, sliced crosswise into ¼-inch thick pieces
2¼ teaspoons kosher salt, divided
¼ teaspoon freshly ground black pepper
2 tablespoons sesame oil
4 scallions, thinly sliced on a bias and whites separated from green tops
3 garlic cloves, finely chopped
1½ tablespoons Gochujang (Korean red chile paste)
1 teaspoon Gochugaru (Korean dried red chile powder)
½ pound firm tofu, sliced into ½-inch cubes
2 cups cabbage-based kimchi, with liquid
6 cups water
1 tablespoon rice vinegar
1 tablespoon Soy Sauce
Steamed white rice, for serving
1. Season the pork with ¾ teaspoon of salt and the pepper and set aside. In a large pot set over medium-high heat, add the sesame oil. Once it starts to shimmer, about 2 minutes, add the pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
2. To the pot, add the sliced scallion whites and cook, stirring often, until soft, 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu. Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low. Simmer 20 minutes, return the pork to the pot along with any accumulated juices and simmer 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions and alongside steamed white rice.