Koryo-saram Kimchi Borscht

Method

1. Cut the pork belly into 1 cm slices. Shake the excess filling off the kimchi and cut it into bite-sized pieces. Peel the beetroot and cut into 5 mm matchsticks, dice the potatoes into 2 cm cubes, slice the onion, coarsely grate the carrot and chop the garlic.

2. Heat the oil in a 20 cm pot on medium-high heat and fry the pork belly for 4 min, until the fat runs and the edges turn golden. That pork fat is the savoury base of the soup.

   Add in this stepNeutral oil 1 tbspPork belly 150 g

   medium-high heat

3. Add the kimchi, onion, carrot, garlic and gochugaru and stir-fry on medium heat for 4 min, until the kimchi turns translucent and the chilli smells toasty. Keep stirring so the chilli doesn't burn.

   Add in this stepWell-fermented napa cabbage kimchi 150 gOnion 80 gCarrot 60 gGarlic cloves 2Gochugaru (Korean chilli flakes) 1 tsp

   medium heat

4. Add the beetroot and tomato paste and cook on medium heat for 3 min more. The kimchi's acidity keeps the beetroot red, so there's no need for vinegar.

   Add in this stepRaw beetroot 200 gTomato paste 1 tbsp

   medium heat

5. Pour in the water, add the potatoes and soup soy sauce, bring to the boil on high heat (about 6 min), then turn down to medium-low heat and simmer for 15 min. It's ready when the potatoes break easily with a fork and the beetroot is tender.

   Add in this stepWater 900 mlPotatoes 170 gKorean soup soy sauce 1½ tsp

   high heat→medium-low heat

6. Season with salt, stir in the sliced spring onions and turn off the heat. Ladle into bowls, top with sour cream and serve with rice, stirring the cream in as you eat.

   Add in this stepSalt to tasteSpring onions or Korean leek 1Sour cream 2 tbsp