Serving 150908c
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Pork & Kimchee Soup
Korea
  -   Kimchi-guk
Makes
Effort:
Sched:
DoAhead:  
8 cups  
**
1 hr  
Yes
A quick and simple soup with really amazing flavor - you can easily eat a lot of this. It is served with rice (medium grain). I don't know how the Koreans do it, but I just occasionally spoon some rice into the soup. Soups of this type are also made with beef or chicken.






8
2
2
1
5
3
12
oz
c
T
t
c

oz
Pork (1)
Kimchee (2)
Gochujang (3)
Sugar (opt)
Water
Scallions
Tofu, firm
Prep   -   (15 min)
  1. Slice PORK about 1/4 inch thick and cut into bite size pieces.
  2. Chop KIMCHEE medium, keeping all the juice. Mix with Gochujang and Sugar (if using).
  3. Slice SCALLIONS diagonally starting at 1/2" at the white end going to 1" at the green end.
  4. Cut TOFU into cubes about 3/4 inch on a side. If your tofu block is within 10 to 14 ounces, just use the whole thing.
Run   -   (50 min)
  1. Place Pork and Kimchee mix in a sauce pan. Add 5 cups Water and bring to a boil. Turn to a simmer for about 30 minutes.
  2. Stir in Tofu. Bring back to a simmer and simmer for about 10 minutes.
  3. Stir in Scallions and take off the heat.
  4. Serve hot with rice, and maybe a banchan (tiny side dish) or two.
NOTES:
  1. Pork:   This can be regular lean pork, but in Korea, fatty pork belly is often used.
  2. Kimchee:   This should be the popular red Napa Cabbage kimchee.   Note:   Quality of the Kimchee is very important, and supermarket kimchee is usually pretty bad. I usually buy a half gallon jar of live kimchee from a Korean market, but if they have smaller jars of the same brand, and they keep it refrigerated, you should be fine.
  3. Gochujang:   This is a prepared chili paste available in Korean markets. Unlike some other Korean chili pastes, it has very little soy.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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