Spicy Korean Soup with Crispy Pork Belly

Spice up your life with this spicy Korean soup. This soup gets ten times better with crispy pork belly and nutrient-dense bone broth. This recipe was created by our friend, Tory over at Nourishing The Glow.

Ingredients:

For the Pork Belly: 

• 1 ½ lb pork belly, sliced into 4-inch cubes

• 2 tablespoons coconut aminos

• 2 tablespoons rice vinegar

• 1 tablespoon maple syrup

• 1 tablespoon sesame oil 

• Ground black pepper, to taste 

For the Soup: 

• 1 tablespoon oil

• 3 cloves garlic, minced

• 4 green onions, bulb only, sliced (save green tops for garnish)

• 6 large stalks Bok Choy,  chopped 

• 2 cups baby bella mushrooms, roughly chopped

• 6 cups (2 bags) of Bonafide Provisions Chicken Bone Broth

• ¼ cup coconut aminos 

• 1 tablespoon Gochujang flakes (I use Mother in Laws Gochujang Flakes) 

• 2 tsp sesame oil 

• 16 oz. zucchini noodles/spirals 

Additional toppings: 

• Soft boiled eggs, halved 

• Cilantro, chopped 

• Lime wedges

• Sriracha 

• Sesame seeds 

• Salt and pepper to taste 

Directions: 

1. Pork belly: In a large bowl, add the coconut aminos, rice vinegar, maple syrup, sesame oil, and black pepper together and whisk until combined. Add the sliced pork belly and coat well in the marinade. Cover in plastic wrap and refrigerate for an hour or overnight. Preheat oven to 390 degrees F and line a baking sheet with parchment paper. Evenly place the pork belly on the prepared sheet and bake for 15 minutes on each side until crisp and golden brown. Remove from heat. 

2. Soup: In a large pot, heat the oil over medium-high heat. Add the garlic and green onions, stirring frequently until fragrant for 2 minutes. Add the bok choy and mushrooms and saute for an additional minute. 

3. Pour the bone broth in the pot, along with the coconut aminos, gochujang flake, and sesame oil. Stir until well combined. 

4. Cover the pot with a lid and allow the soup to come to a boil. Reduce heat to a simmer and continue cooking for 30 minutes, stirring periodically. 

5. Remove soup from heat. Add the zucchini noodles when ready to serve to prevent them from losing their crunch. Season with salt and pepper to taste. Top it off with the pork belly, eggs, cilantro, lime, sriracha, and sesame seeds. Enjoy! 

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