Kimchi Soup

I love bringing this soup to gatherings and pot-luck type meals. It always surprises me who pulls a cupful of soup out of this great smelling, not so photogenic, pot of goodness. There is a bit of a spice to this one so the Scandinavians in the area have protested the heat, but still polished off their bowls. Great for times when colds are moving through the population.

What you need:
1+ lbs pork shoulder
6 cups broth (chicken/vegetable)
2 tbsp oil
1 purple onion, diced
1 thumb ginger, skinned and minced
5 carrots, skinned and cut spoon-sized
2 cups kimchi
2+ tbsp Mirin
2 fist sized potatoes – washed, brushed and cubed
1 bunch green onions, cut to garnish
Salt and pepper to taste

Put them together:
Place the pork shoulder in a slow cooker and add 2 cups of the broth. cover remaining pork with water. Turn on low and leave on 6 hours. Remove pork and let cool. Once cool pull the pork apart, taking out any excessive bits of fat (I prefer to leave a good amount in), and cut into spoonful sized bites.

Get out a stew pot and add your choice of oil and add the sliced onions and ginger to cook over medium heat until brown and soft. Add the kimchi, carrots and brown lightly. Add the pork back into the pot and mix well. Add the rest of the broth and if needed, just enough water to barely cover the pork, and bring to a gentle simmer.

Keep the stew, covered, simmering for an hour. After an hour, stir in the potatoes. Cover and continue to cook for another hour. Add the mirin, adjusting if necessary. Season with salt and pepper if needed and serve, sprinkled with a generous amount of green onions.