Let's Make a Kimchi soup (Tuna or Pork)
I’d like to introduce you to my special kimchi soup recipe today. It’s called kimchijjigae in Korea,It is very easy to make and it’s a well-balanced “one pot meal” when served with rice. You get the vitamins and minerals from well-fermented kimchi, and protein from pork and tofu. It’s great for the winter: nutritious, warm, and satisfying.
Tips for making good kimchi jjigae
1. Use old, sour kimchi.
2. Cook the kimchi and pork together before adding the liquid. This step develops extra flavor.
3. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) as the stew base. It’s commonly used for Korean stews. Use the water from the second or third round of rinsing. The rice water thickens the broth slightly and enhances the flavor.
4. Anchovy broth, chicken broth, milky bone broth or vegetable broth will also be great as a soup base.
5. Use the juice from the kimchi if available. It will add lots of flavor to the broth.
If you want to try making kimchi at home, it’s not that difficult to make. Here are my easy-to-follow recipes: pogi kimchi, mak kimchi, and vegan kimchi.
Ingredients (for 2-3 servings)
2 cups of chopped kimchi
½ pound of pork shoulder (or pork belly), cut into bite sized pieces
2 Tablespoons of hot pepper paste
1 teaspoon of sugar
5 cups of water
2 stalks of green onions, chopped
1 package of tofu (14 ounces:396 grams), cut into bite sized cubes
1 can of Tuna or Pork
Directions
1.Cut the kimchi into bite size pieces.
2.Cut the meat into bite sizes(or Open 1can of Tuna). Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
3.Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork or Tuna, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
4. Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
5. Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
I’d like to introduce you to my special kimchi soup recipe today. It’s called kimchijjigae in Korea,It is very easy to make and it’s a well-balanced “one pot meal” when served with rice. You get the vitamins and minerals from well-fermented kimchi, and protein from pork and tofu. It’s great for the winter: nutritious, warm, and satisfying.
Tips for making good kimchi jjigae
1. Use old, sour kimchi.
2. Cook the kimchi and pork together before adding the liquid. This step develops extra flavor.
3. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) as the stew base. It’s commonly used for Korean stews. Use the water from the second or third round of rinsing. The rice water thickens the broth slightly and enhances the flavor.
4. Anchovy broth, chicken broth, milky bone broth or vegetable broth will also be great as a soup base.
5. Use the juice from the kimchi if available. It will add lots of flavor to the broth.
If you want to try making kimchi at home, it’s not that difficult to make. Here are my easy-to-follow recipes: pogi kimchi, mak kimchi, and vegan kimchi.
Ingredients (for 2-3 servings)
2 cups of chopped kimchi
½ pound of pork shoulder (or pork belly), cut into bite sized pieces
2 Tablespoons of hot pepper paste
1 teaspoon of sugar
5 cups of water
2 stalks of green onions, chopped
1 package of tofu (14 ounces:396 grams), cut into bite sized cubes
1 can of Tuna or Pork
Directions
1.Cut the kimchi into bite size pieces.
2.Cut the meat into bite sizes(or Open 1can of Tuna). Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
3.Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork or Tuna, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
4. Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
5. Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
