Ingredients
1 bag of store-bought Korean kimchi, 250 g (about 1/2 lb) pork belly, 1 block of tofu.
Instructions
1. Place water in a clay pot, add a little chicken powder or beef bouillon powder to enhance the broth's flavor, cut the kimchi into small pieces and add them in, then bring to a boil.
2. Slice the pork belly into thin pieces and the tofu into slices, then add them to the boiling pot. Reduce the heat to low and simmer for 5–8 minutes before serving.