Kimchi soup (Kimchi-guk)

I ’ d like to introduce you to my family ’ s special kimchi soup recipe today. It ’ second called kimchiguk in Korean, 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 bean curd. It ’ mho bang-up for the winter : alimentary, warm, and meet. I don ’ thymine worry about making any other slope dishes when I make kimchiguk. It ’ s so delectable that I don ’ thymine pay up attention to anything else, I just keep eating the soup and rice until it ’ south done. : ) Before there were mod methods of preservation and farm in Korea, we had to prepare food for the long, cold winter when vegetables were difficult to come by. Neighbors would get together right before winter starts and prepare huge batches of chinese cabbage cabbage kimchi together, adequate to last all of the families involved for the wholly winter. This kind of event was called a kimjang. To make certain the kimchi didn ’ deoxythymidine monophosphate freeze over the winter, we stored it in onggi crocks and buried in the labor so the temperature was always above freeze and our families could eat alimentary kimchi all winter.

Of class, nowadays we have vegetables all year long and electric refrigerators, but many Koreans even make winter kimchi in deep November because chinese cabbage boodle is in season so it ’ mho fresh, delectable and bum. It ’ s still the best meter to make chinese cabbage boodle kimchi.

When I lived in Korea, I normally made winter kimchi in the begin of December and would eat it until late March of the following year. Like many Koreans living in apartments, I ’ vitamin d keep my onggi on the balcony. When I made kimchiguk, the first thing I did was put on my long crimson rubber gloves. then I ’ d take a stainless steel steel bowl out to the balcony and get some kimchi. Oh, I ’ ll never forget the feel of pressing down on the top of the kimchi in the onggi after taking some out ! You ’ ll never get tired of this soup. Make this soup and you ’ ll soon realize why Koreans make such a huge batch of kimchi at the kimjang : we can make hundreds of different delicious dishes with it.

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
  

Directions

1. Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.
   
   
2. Add water and bring to a boil over hight heat and cook for 30 minutes.
3. Add tofu and lower the heat to medium low. Cook for another 10 minutes.
   
4. Add green onion and remove from the heat.
   
5. Serve hot with rice and a few more side dishes if desired.
   

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Category : KOREAN FOOD