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Kimchi Soup

This is probably my favorite Korean dish. I don’t usually crave too many things, but every so often I crave Kimchi soup. It’s got that perfect vinegar-y bite with spicy wonderfulness. I especially love making kimbop (rice rolled in a seaweed wrap) to dip into the soup. Delicious!

I have not attempted to make my own kimchi yet. We always buy it pre-made from the Korean market.

Kimchi is a way of preparing a vegetable, and it is traditionally done with cabbage. We’ve had many other lovely versions of kimchi with cucumber (Dan’s favorite) and radish (my favorite).

We store our kimchi in this stainless steel pot because (1) it keeps the smell out of the refrigerator. If you’ve never experienced kimchi, it has quite a distinct aroma that might not appeal to everyone. (2) The stainless steel resists absorbing the kimchi smell.

We buy the kimchi uncut. This is a whole head of napa cabbage in the bowl. You can buy it pre-cut if you like.

Chop kimchi into bite size pieces.

Kitchen shears are the best tool for this job!

Cut one package of firm tofu into cubes.


Cut one pound of pork belly into chunks. We buy this from a local meat market. This is unseasoned pork belly; it’s not bacon.

Toss into a dutch oven over medium-high heat and brown on all sides.

Add kimchi to pot…

Then add enough water to almost cover the veggies.

Now for the secret ingredients: ground ginger, beef bouillon granules, and finely ground hot pepper powder.

Add 1-1/2 to 2 tablespoons of ginger and beef bouillon.

The red pepper powder can be added to taste. We added about 4 tablespoons.

Stir, cover, and bring to a boil.

Add tofu to pot and spread around the top of the soup.

Cover and simmer for 20-30 minutes or until kimchi is semi-translucent.

Serve with rice, egg rolls, or eat by itself!

One observation on “Kimchi Soup
  1. Pingback: Cucumber Kimchi | Flawed Yet Functional

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