Recipe: Delicious Pork Kimchi Soup

Pork Kimchi Soup. Pour in water and bring to a boil over high heat. Marinating the pork belly for a few minutes is the secret to adding an extra tasty layer to this hearty kimchi soup. Begin by combining the sliced pork belly in a large bowl with the rice vinegar, sesame oil, grated ginger, minced garlic and black pepper.

The soup itself tasted like watered-down kimchi, the tofu was a weird addition. I happened to make the sesame salad on the same page, so I took the pork out of the soup and put it on top of the salad. I fished out the rest of the pork for leftovers and dumped the rest. You can have Pork Kimchi Soup using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pork Kimchi Soup

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

Add tofu and lower the heat to medium low. There is nothing wrong with store bought kimchi but it really can't beat homemade one. If you have time and willing to give a effort to this, please try to make kimchi at home. Heat vegetable oil in a medium pot over medium-high heat.

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..

Kimchi For good kimchi jjigae, you need over-fermented (sour) kimchi. Pork The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity right now. Not only do you get the gut boost from fermentation, but the cabbage is also a natural prebiotic, making it even better for you. But serve it in a warm soup, and it becomes a hearty winter dish that'll warm you from the inside out. Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi.