If you’re a fan of Thai tom yum soup, this hot little Korean number will be right up your alley. The magic happens with the addition of kimchi, which lends its spicy, sour flavour to the broth.
The ingredient of Korean pork and kimchi soup
- 1 teaspoon vegetable oil
- 600g pork belly, cut into 3cm pieces
- 1 brown onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 tablespoon finely grated fresh ginger
- 2 carrots, peeled, chopped into 1.5cm pieces
- 1.5L (6 cups) Massel chicken style liquid stock
- 2 cups (about 300g) kimchi, drained, lightly squeezed, coarsely chopped, reserving 1 tablespoon juice, (see notes)
- 2 tablespoons gochujang (see notes)
- 2 tablespoons soy sauce, plus extra to taste
- 300g silken tofu, cut into 2cm cubes
- 2 teaspoons sesame oil
- Green shallots, thinly sliced, to serve
The instruction how to make Korean pork and kimchi soup
- Heat the oil in a large, heavy-based saucepan over high heat. Cook the pork belly, turning, for 3-4 minutes or until browned. Add the onion, garlic and ginger. Cook, stirring occasionally, for 2 minutes or until onion has softened.
- Add the carrot, chicken stock, kimchi, gochujang, soy sauce and reserved kimchi juice. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until pork is tender.
- Season with extra soy sauce if using. Gently stir through the tofu. Simmer foru00a02u00a0minutes or until warmed through. Remove from heat. Stir in the sesame oil.u00a0Divide among serving bowls. Topu00a0withu00a0shallot to serve.
Nutritions of Korean pork and kimchi soupcalories: