Kimchi Soup

INGREDIENTS

  • 300 grams boneless pork loin
  • 300 grams kimchi preferably aged (including kimchi juice) in bite-sized lengths
  • 2 tbsp gochujang (Korean chilli paste)
  • 2 tsp sesame oil
  • 1/2 tbsp garlic powder or 1 tsp minced garlic
  • 1 tbsp Shaoxing wine
  • 1/2 tsp light soy sauce
  • 50g local anchovies (ikan bilis) or ikan bili stock
  • 1 litre water
  • 300 grams firm tofu cubed
  • fish sauce or light soy sauce to taste

DIRECTIONS (1 hr 5 mins)

Prepare (45 mins)

  1. Marinade pork with the following for at least half hour.
    • Kimchi with kimchi juice (from the jar)
    • 2 tbsp gochujang (Korean chilli paste)
    • 2 tsp sesame oil
    • 1/2 tbsp garlic powder or 1 tsp minced garlic
    • 1 tbsp Shaoxing wine
    • 1/2 tsp light soy sauce
  2. Cubed the tofu.

Cook (20 mins)

  1. In a soup pot, add water, anchovies (sealed in a disposable soup pouch), marinaded meat prepared as above. Bring to boil and simmer for 10 minutes.
  2. Add cubed tofu and simmer for another 8-10 minutes.
  3. Season to taste with fish sauce or light soy sauce.

 

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