Recipe Serves 3

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Ingredients:

Pork Belly

1 onion

4 garlic cloves

1/2 inch fresh ginger

1tsp sunflower oil

200g kimchi

400ml water

1tbsp rice wine

2tbsp korean chilli paste (gochujang)

2tbsp miso paste

2tbsp soy sauce Tofu (optional)

Muchrooms (optional)

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Method:

1 Slice the onions and fry in oil until soft. Chop the Pork belly and garlic, and add them to the onions. Fry until the pork is cooked.

2 Add the kimchi and fry for another 1-2 minutes.

3 Add the water, rice wine, chilli paste, miso paste and soy sauce. Gently stir the mixture, making sure all the miso paste dissolves.

4 Bring the soup to the boil, then bring the heat down. Simmer the mixture for 20-40 minutes, the longer the soup is cooked the stronger the flavour.

5 Once cooked, sprinkle over some fresh spring onions and serve with rice.