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Tofu and Kimchi Soup
This flavorful soup is a much-simplified version of Korean kimchi jjigae. It comes together quickly, but has loads of flavor thanks to a few high-impact ingredients, namely soy sauce, kimchi and gochujang, a fermented chili paste that we consider a refrigerator staple. Bacon takes the place of the pork that’s commonly used in kimchi jjigae; its smokiness works perfectly with the spiciness and fermented notes of both kimchi and gochujang, and its fat lends the soup just enough richness. Be sure to reserve the juices that drain from the kimchi, as they’re great for adding salty tang to the soup at the very end, if needed. Serve with steamed rice on the side.
slices bacon, finely chopped
bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces, reserved separately