Kimchi soup, or Kimchi jjigae, is a common stew-like meal in Korean cuisine. Kimchi, or fermented cabbage, gives the soup a sour and spicy flavor. The addition of pork, tofu and a variety of vegetables adds bulk and texture to the soup. Serve kimchi soup over or with white rice to neutralize some of the spice. You will need approximately 30 minutes to cook Korean kimchi soup. This recipe serves six.
Step 1
Combine the pork loin, rice cooking wine and half of the black pepper in a freezer bag. Seal and shake to coat the meat. Leave the pork to marinate for 15 minutes at room temperature.
Step 2
Combine the vegetable oil and sour kimchi in a wok and place over medium-high heat. Cook for eight minutes, or until the kimchi becomes translucent. Stir frequently.
Step 3
Whisk together the remaining black pepper, Korean chili flakes, Korean chili paste and soy sauce in the mixing bowl.
Step 4
Add the mixture from the bowl, the pork loin, garlic, white onion, green onion, shiitake mushrooms, Anaheim pepper, water and reserved kimchi juice to the wok. Stir to blend the ingredients and bring the liquid to a rolling boil.
Step 5
Boil the soup for 10 minutes and add tofu. Remove the wok from the heat, stir gently and serve while hot.
Tips and Warnings
- Allow leftover kimchi soup to come to room temperature before refrigerating. Consume leftovers within five days, or you can freeze the soup and consume within 12 months. You can use a large skillet in lieu of the wok.
Things You'll Need
- 1/8 lb. pork loin, cut into 1/2-inch cubes
- 1 tbsp. rice cooking wine
- 1 tsp. black pepper
- Freezer bag
- 2 tbsp. vegetable oil
- 1 cup sour kimchi, cut into 1-inch pieces, juice reserved
- Wok
- 2 tsp. Korean chili paste
- 4 tsp. Korean chili flakes
- 4 tsp. soy sauce
- Mixing bowl
- Whisk
- 1/2 tsp. minced garlic
- 1/4 white onion, chopped
- Green onion, sliced
- 1/4 cup shiitake mushrooms
- 3 tbsp. sliced green Anaheim pepper
- 1 1/2 cups water
- 1 cup firm tofu, cut into 1/4-inch slices
References
- "Eating Korean"; Cecilia Hae-Jin Lee; 2005
- "Discovering Korean Cuisine"; Allisa Park; 2007
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