This is a hearty soup that is perfect for the cold winter season. I love Korean food because it’s so rustic and hearty. It’s actually my favorite comfort food!

Part I – the stock

Ingredients

• 1 packet of dashi
• *2 cubes of Thai pork stock
• 1 tablespoon soy sauce
• 1 tablespoon of mirin
• 1 tablespoon gochujang (Korean chili paste)
• 2 tablespoons Korean chili flakes
• 1 carrot, cut into big chunks
• 1 onion, peeled
• 1 3-cm knob of ginger, peeled

Directions

1. Add all ingredients to a 3-L stock pot.
2. Add 2L water. Bring to a boil. Simmer for an hour.
3. Taste and add more soy sauce or chili as desired.

* If you have pork or chicken stock, all the better. This is a quick way to make flavorful soup.

Part II – Pork dry rub

Ingredients

• 1 tbsp sea salt
• 1 tbsp Szechuan pepper

Method

Step 1

Crush the sea salt and pepper in a pestle and mortar until well blend. Rub the salt/pepper mixture on a 500gr piece of boneless pork cutlet. Let stand for 20min.

Step 2

Preheat the oven at 190 degrees Celsius.

Step 3

In a cast iron pan, brown the pork on all sides until golden brown. Place the whole pan in the oven and roast for 25min. or until the pork is cooked inside ( test for doneness by sticking a knife in the middle of the meat and the juice running out should be clear).

Step 4

Let the meat rest at room temperature for 20 min. Slice the meat thinly against the grain.

Step 5

Cook up some udon or egg noodles.

Step 6

Assemble the soup. Place some noodles in a large soup bowl. Add the soup stock. Top with some pork sliced and a sofy boiled egg, sliced in half. Sprinkle with some finely chopped spring onions.