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 !!
4 ozpork loin (omit for vegetarian)
1 Tbsprice wine -- saki
1/8 tspfreshly cracked black pepper
1 csour, fermented kimchi (cut into 1 inch squares)
1/4 mediumwhite onion, cut into thin slices
1 mediumgreen onion, sliced diagonally into 1/2 inch chunks
1/4 cshitake mushrooms (or button)
3 Tbspanaheim green chili peppers
1 cextra firm tofu, cut into 1/4 slices (optional)
1 Tbspvegetable oil to coat small pan
How to Make Korean Kimchi soup
- Cut up vegetables,kimchi and tofu (if using)and set aside.
- Cut pork into thin strips 1 to 2 inches long.
- Marinate meat in rice wine with two pinches of black pepper for 15 minutes (use stew pot for this).
- Meanwhile 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.
- In a separate bowl, combine soup base ingredients and mash together.
- Add 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.
- Bring to a boil and leave on a rolling boil until pork is cooked or about 5 minutes. Do NOT let water boil away.
- Taste soup for seasoning, add water as needed or make extra soup base, if needed.
- When pork is done, turn heat to low and add tofu slices, if using.