Well, what kind of Korean cuisine can do without kimchi? In general, this is not a specific dish, but a method of pickling vegetables. In this case, today we will be using Peking cabbage kimchi. Here we will cook the soup with her.
Ingredients:
- 1 teaspoon of minced garlic
- 2 teaspoons kochujang (Korean chili paste)
- 2 teaspoons kochukaru (Korean chili powder)
- 2 carrots, chopped
- 2 bunches of green onions, diagonally chopped
- 4 tablespoons kimchi
- 3 glasses of water
- ¼ a box of diced tofu
- ½ Chinese cabbage
- ½ onion, chopped
- 300 grams of pork, diced
- soy sauce, to taste
Cooking method
Place the diced pork cubes in boiling water and remove any foam floating up. As the surface turns white, remove the pork from the water and drain.
Then in the same casserole it is necessary to add 3 glasses of water, which must be brought to a boil. Add all the vegetables, minus green onions and kimchi.
Boil the vegetables for a few minutes, after which for about half an hour, cook the mixture over low heat.
Then add the chili paste, kochukarau, chopped green onions, tofu cubes, and minced garlic. Cook the mixture again for 20 minutes and pour in the soy sauce according to your preference.
Serve the soup should be hot with boiled rice as a side dish.
