A steaming bowl of pork belly and kimchi soup is like sipping a restorative tonic. It warms you right the core, filling your belly with a good dose of healthy bacteria  in a surprisingly delicious way.
It’s likely you already know that fermented foods  such as kimchi add helpful probiotics to your gut.
If you find the flavor of kimchi to be overwhelming when eaten straight, fear not, it mellows when simmered in soup. A little bit, anyway. It still has a spicy, garlicky kick but in a less aggressive way.
In this soup, kimchi + pork belly + water quickly creates a flavorful and just-spicy-enough broth. A dash of coconut aminos and sesame oil (or a pat of butter) round out the flavor. If you like, crack a raw egg into your finished bowl of pork belly and kimchi soup for a meal that’s even more nourishing.
Servings: 2, with leftovers
Time in the Kitchen: 1 hour
- 1/3 pound pork belly, sliced thinly and lightly salted (150 g)
- 2 cups kimchi, chopped (475 ml)
- 1 cup kimchi liquid, or close to it (240 ml)
- 6 cups water (1.4 L)
- 2 teaspoons coconut aminos (10 ml)
- 2 teaspoons toasted sesame oil or 1 tablespoon butter (10 ml)
- 4 to 6 scallions, thinly chopped
- Optional: A raw egg for each serving
Add pork belly to a large, heavy pot set over medium-high heat. Once fat starts to render off the pork belly (this won’t take long) add the kimchi. Sauté 5 to 8 minutes until it begins to brown around the edges.
Add the kimchi liquid and water. Bring to a boil, reduce heat and simmer 30 to 40 minutes uncovered.
Add coconut aminos and sesame oil or butter. Add salt to taste. Garnish with scallions.
If you like, crack an egg into your hot bowl of soup right before eating.