Recipe: Perfect Pork Kimchi Soup

Pork Kimchi Soup. The classic Kimchi Jjigae (Kimchi stew) recipe with some fatty pork. When the fat from the pork melts into the soup, it becomes irresistibly delicious! Green onion, hot pepper paste, kimchi, pork, pork belly, sugar, tofu, water.

Good, strong, very fermented kimchi makes for the best soup; if your kimchi seems mild, let it sit out of the fridge for a day to gain a little. The reason I posting another kimchi soup is the way we cook kimchi soup with pork is different from kimchi soup with tuna. Kimchi Jjigae (김치 찌개) is a spicy Korean stew made with fermented kimchi, pork belly and tofu. You can cook Pork Kimchi Soup using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pork Kimchi Soup

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

It's been seven years since I started this blog, and nearly five since I posted my Kimchi Jjigae. When kimchi gets old, it becomes an excellent ingredient for various other dishes! The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). It's a go-to stew in Korean homes.

Pork Kimchi Soup instructions

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..

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. A dash of coconut aminos and sesame oil (or a pat of butter) round out the flavor.