Easiest Korean Kimchee Soup Ever!
2 cups kimchee cut into 2 inch pieces
½ cup kimchee juice
6 oz Sliced Pork either pork belly or lean pork chop
3 cups of water
1 tsp marinated shrimp anchovy (optional)
2 tsp minced garlic
1 package firm tofu sliced
Makes 4 servings
Combine all ingredients (except tofu) into a medium sized pot and bring to boil. Lower heat to medium and cook for 15-20 minutes. Add sliced tofu and cook for 5 additional minutes. Serve hot with white rice.
Tip: The flavoring of the spicy kimchee and juice should flavor the soup, no additional salt should be necessary depending on the spiciness and saltiness of the kimchee. Try to use fermented (few weeks old) kimchee for better flavor. The more the soup condenses and thickens, the better it gets, the next day should taste even better!
½ cup kimchee juice
6 oz Sliced Pork either pork belly or lean pork chop
3 cups of water
1 tsp marinated shrimp anchovy (optional)
2 tsp minced garlic
1 package firm tofu sliced
Makes 4 servings
Combine all ingredients (except tofu) into a medium sized pot and bring to boil. Lower heat to medium and cook for 15-20 minutes. Add sliced tofu and cook for 5 additional minutes. Serve hot with white rice.
Tip: The flavoring of the spicy kimchee and juice should flavor the soup, no additional salt should be necessary depending on the spiciness and saltiness of the kimchee. Try to use fermented (few weeks old) kimchee for better flavor. The more the soup condenses and thickens, the better it gets, the next day should taste even better!
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