My Kim Chee Tofu Soup

I almost messed this up by putting twice the amount of red pepper flakes than needed. When I realized my mistake I ended up scraping out whatever I could. So typical of me. Luckily it still came out gooooood. 

I can't remember where the original recipe came from so I can't give credit, but I did tweak it a bit so maybe it's okay.

INGREDIENTS

1/2 pound-ish ground pork

3 garlic cloves, minced

1 tablespoon ginger, grated

2 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon fish sauce

1 small onion, chopped

1 cup kimchi, chopped

2 tablespoons Korean red pepper paste (gochujang)

1 tablespoon Korean red pepper flakes (gochugaru)

1 1/2 tablespoons Better Than Bouillon

1 cup kimchi juice

6  cups water 

1 block tofu, cut into cubes

PREPARATION

1. Combine garlic, ginger, soy sauce, sesame oil and fish sauce in bowl. Add ground pork, mix and let marinate for 10 minutes.
2. Fry pork mixture in a pot. When half cooked add onion, stirring, until softened. Add kimchi, gochujang, gochugaru and Better Than Boullion.
3. Add kimchi juice and water and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. 
4. Add tofu just before serving.

Here's the Better than Bouillon (and Kona)