KIMCHIGUK

This kimchi baechu-based Korean soup is packed with flavor, easy to make and protein-rich, which makes it the perfect meal for those long winter nights.

Active time:
5 mins
Total time:
45 mins
Fermentation:
0 day
INGREDIENTS
DIRECTIONS

1 1⁄2 CUPS (375 ML) KIMCHI BAECHU, ROUGHLY CHOPPED

 

 

1⁄4 CUP (65 ML) KIMCHI JUICE

 

 

1 SMALL ONION, ROUGHLY CHOPPED

 

 

0.66 LB (300 GRAMS) PORK BELLY, CUT INTO PIECES

 

 

2 TBS (30 ML) GOJUCHANG
 

 

1 TSP (5 ML) CANE SUGAR
 

 

4 CUPS (1 L) WATER
 

 

1 LB (400 GRAMS) EXTRA-FIRM

TOFU, CUBED

 

3 SCALLIONS, SLICED

2 CUPS (500 ML) COOKED JASMINE RICE, FOR SERVING

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In a large pan, combine the kimchi, kimchi juice, onion, gojuchang, meat, and sugar. Add the water.

Bring to a boil and cook over high heat for 30 minutes.

Add the tofu and cook for 15 more minutes. Stir in the scallions, reserving a small handful for garnish. Serve with rice.

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