When it comes to Korean cuisine, the first thing that comes to everyone’s mind is kimchi. A staple dish in Korean cuisine, this fermented Napa Cabbage has made its own fame through various types of dishes.
Typically served as a side dish in Korean cuisine, kimchi is also used as the main ingredient for most of the dishes. This includes kimchi soup, also known as kimchi-jjigae or kimchi-guk.
The soup dish was consumed during war periods in Korea to warm up their bodies during the winter season. Usually, kimchi is prepared long before winter hits the country.
Nowadays, as we have a refrigerator in our home, the preparation and fermentation time to make kimchi has been drastically improved and shortened. Even so, there are some traditional Koreans who still choose to prepare this fantastic dish before the winter season. After all, the longer you ferment it, the more delicious and crunchy it will be!
Here is how you can make your own Kimchi Soup at home. Let’s start cooking!
- Kimchi (according to your own taste, you may put in however much you like)
- 2 strips of pork bellies (thinly sliced or cut into small bite-sized)
- 2 tbsp of hot pepper paste
- 1 tsp of sugar
- 5 cups of water
- 1 stalk of spring onion, chopped into small pieces
- Some tofu, cut into square shapes
- First, cut the kimchi into strips. If it is already in thin slices, you may proceed to the next step.
- Mix in the kimchi slices, hot pepper paste, some of the kimchi juice, pork and sugar in a huge pot.
- Add water to the huge pot and let it boil over high heat.
- Cook all of the kimchi and pork mixture in the boiling water for about half an hour.
- Then, add in the tofu cubes and lower the heat.
- Let these all simmer for about 10 to 15 minutes.
- Add the chopped spring onions and remove the pot from the heat.
- Serve while hot.
- To check whether the dish is ready to be served, you will need to check on your kimchi. You will know when it is done when the kimchi is soft. You may eat this dish with a bowl of rice.
- Or you can just enjoy the kimchi soup on its own.
Article Written By Mico Hu
Mico is a professional creative writer in Foodpanda. She writes about travel, fashion, and food. Also, she enjoy travelling to new places and also eating delicious food.