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Kimchiguk | Kimchi Soup

This kimchi baechu-based Korean soup is packed with flavor, easy to make and protein-rich, which makes it the perfect meal for those long winter nights.

Kimchiguk | Kimchi Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 cups (375 ml) kimchi baechu, roughly chopped
  • 1/4 cup (65 ml) kimchi juice
  • 1 small onion, roughly chopped
  • .66 lb (300 grams) pork belly, cut into pieces
  • 2 Tbs (30 ml) gojuchang*
  • 1 tsp (5 ml) cane sugar
  • 4 cups (1 L) water
  • 1 lb (400 grams) extra-firm tofu, cubed
  • 3 scallions, sliced
  • 2 cups (500 ml) cooked jasmine rice, for serving

Directions

  1. In a large pan, combine the kimchi, kimchi juice, onion, gojuchang, meat and sugar.
  2. Add the water, bring to a boil and cook over high heat for 30 minutes.
  3. Add the tofu and cook for 15 more minutes.
  4. Stir in the scallions, reserving a small handful for garnish. Serve with rice.

Tips & Tricks: 

  • Gojuchang (sometimes written as gochujang) is a fermented Korean red pepper paste, available at most Asian markets

 

 

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