Korean Kimchi soup
Don't be afraid of the steps/ingredients ! It's really quite easy. A SPICY traditional soup full of Kimchi, Tofu, Veggies and Pork. (Can be made vegetarian). She recommends using Homemade Kimchi. If your Kimchi is less than 3 weeks old, you should add a couple of teaspoons of white vinegar to your Kimchi. Stir and let it sit for 10 minutes and then chop up for use. The extra vinegar acts as a fermenter and will make it taste a LOT better. DO NOT skip this step! Trust me ! Also, the chili flakes and paste must be the true Korean variety. Chinese, Thai or cayenne pepper will not work. I have adjusted this recipe over time to suit my taste. I love HOT !!
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- 4 oz
- pork loin (omit for vegetarian)
- 1 Tbsp
- rice wine -- saki
- 1/8 tsp
- freshly cracked black pepper
- 1 c
- sour, fermented kimchi (cut into 1 inch squares)
- 1/4 medium
- white onion, cut into thin slices
- 1 medium
- green onion, sliced diagonally into 1/2 inch chunks
- 1/4 c
- shitake mushrooms (or button)
- 3 Tbsp
- anaheim green chili peppers
- 1 c
- extra firm tofu, cut into 1/4 slices (optional)
- 1-1/2 c
- 1 Tbsp
- vegetable oil to coat small pan
1Cut up vegetables,kimchi and tofu (if using)and set aside.
2Cut pork into thin strips 1 to 2 inches long.
3Marinate meat in rice wine with two pinches of black pepper for 15 minutes (use stew pot for this).
4Meanwhile add vegetable oil to pan or wok and cook kimchi on medium-high until done. About 5 to 7 minutes. Stir often. kimchi will become slightly translucent.
5In a separate bowl, combine soup base ingredients and mash together.
6Add vegetables,kimchi,soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water amount.
7Bring to a boil and leave on a rolling boil until pork is cooked or about 5 minutes. Do NOT let water boil away.
8Taste soup for seasoning, add water as needed or make extra soup base, if needed.
9When pork is done, turn heat to low and add tofu slices, if using.