Ingredients
1 tsp peanut oil
1/2 lb pork shoulder or country-style ribs, cut into roughly 1-inch cubes
4 c water
4 medium scallions, cut into 1-inch lengths
1/2 lb hot cabbage kimchi, coarsely chopped
salt to taste
2 tsp sesame oil

Method
Brown the pork cubes in the peanut oil in a saucepan. Add the water, bring to a boil, and reduce to a simmer. Cover and simmer one hour or until pork is tender. Shred the pork and defat the liquid with a spoon or gravy separator.

Add scallions and kimchi. Raise heat to medium-high and boil 5 minutes. Add salt if necessary, stir in sesame oil, and serve with rice. If the soup is not spicy enough, add some Korean hot sauce or sambal oelek.

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