gochugaru, Korean pepper flakes
In a mixing bowl, combine all meatball ingredients. Gently mix with your hands until everything has come together. Set aside in the fridge until ready to use (you could also form the meatballs ahead of time and keep refrigerated or freeze for up to two months.)
Heat oil in a large sauce pot over medium high heat. Add celery, shiitakes, minced garlic, ginger, and ¼ teaspoon salt. Cook, stirring, until the garlic and shiitakes have begun to brown, about 5-6 minutes. Stir in kimchi, kimchi juice, and pepper flakes and cook for about 1 minute. Add ½ cup water, bean broth, cooked beans, and tamari. Bring to a simmer.
Gently roll the pork mixture into 1½-inch balls, working one at a time, and carefully add to broth. Add soy and salt to taste. Simmer until meatballs are cooked through, about 10-12 minutes.
Divide broth and meatballs among bowls, garnish with scallions and cilantro, and serve.
Photography and styling by Jenny Huang.