Recipe: Yummy Pork Kimchi Soup

Delicious, fresh and tasty.

Pork Kimchi Soup. Green onion, hot pepper paste, kimchi, pork, pork belly, sugar, tofu, water. This Korean-inspired kimchi soup features bite-sized pieces of pork shoulder and tofu, and delivers a subtly spicy kick. Making a pork kimchi soup using the Bibigo Baechu Kimchi is super easy.

Pork Kimchi Soup Chinese pork soup isn't a homogeneous food type. Different pork cuts create totally different soup Pork ribs and pork bones are used in simmered soups while pork loin, pork liver and ground pork. Kimchi soup, called Jjigae, is a satisfying example. You can Have Pork Kimchi Soup using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pork Kimchi Soup

  1. What You needis 100 grams of Thinly sliced pork belly.
  2. It's 100 grams of Napa cabbage kimchi.
  3. Lets Go Prepare 1/2 bunch of Chinese garlic chives.
  4. It's 1/2 of Japanese leek (the white part).
  5. It's 1 of pack Tofu (any kind).
  6. Lets Go Prepare 1/2 tsp of each Finely minced garlic, ginger.
  7. What You needis 2 tsp of Vegetable oil.
  8. Lets Go Prepare 800 ml of Water.
  9. What You needis 2 tsp of Dashi stock granules.
  10. Lets Go Prepare 2 1/2 tbsp of Miso.
  11. Lets Go Prepare 1 tsp of Soy sauce.
  12. What You needis 1 tsp of Mirin.
  13. What You needis of Toppings.
  14. What You needis 1 dash of Sesame oil.
  15. It's 1 of per person Soft-poached eggs.

Pork kimchi jjiage is the most popular kind of kimchi soup in Korea. The well-fermented kimchi, tender pork, and savory broth taste very delicious. I can easily eat a bowl of cooked rice with this. In this soup, kimchi + pork belly + water quickly creates a flavorful and just-spicy-enough broth.

Pork Kimchi Soup step by step

  1. Cut the pork into bite-sized pieces. Cut the tofu into kind of big chunks. Cut the chives into 3 cm long strips. Thinly slice the leek on the diagonal..
  2. Put the oil, garlic, and ginger in a thick pan and turn on the heat. Add the pork and cook it. When the pork has cooked through, add the kimchi, juice and all, to the pot and lightly cook..
  3. Add the water. When it begins to boil, skim off any scum that accumulates. Add the dashi stock granules and the tofu and simmer for about 5 minutes over medium heat..
  4. Lower the heat to low and add the miso, soy sauce, and mirin to season. (Check the taste and adjust the seasonings if necessary.).
  5. Add the chives and leeks and turn up the heat to high. When the chives wilt and soften, turn off the heat..
  6. Serve in bowls and top with sesame oil and the egg to finish..

A dash of coconut aminos and sesame oil (or a pat of butter) round out the flavor. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic Fiery, hearty, and full of flavor, kimchi jjigae (pronounced kim-chee GEE-jig-ee) is. For me, this soup is pure, easy comfort. At many restaurants, it comes to the table boiling hot--literally bubbling in a stone pot for a few minutes. JapanCentre Japanese Asian Inspirations,Dinner,Lunch Main Meals.