Koreans and Japanese are still deciding whose recipe it is - each side claims that kimchi soup is precisely their national treasure. We are only interested in the cooking technology of this dish, not its belonging. Consider a recipe for kimchi soup adapted to Russian realities.
It is necessary
- - green onions - to taste;
- - ground black pepper - to taste;
- - soy sauce - 2 tablespoons;
- - garlic - 3 cloves;
- - chili sauce - 10 g;
- - onion - 1 piece;
- - vegetable oil - 1 tablespoon;
- - kimchi (spicy sauerkraut) - 250 g;
- - pork loin - 0.5 kg.
Instructions
Step 1
Cut the loin into portions with a sharp knife, place in a saucepan. Pour in cold water, put on high heat. When the water boils, skim off the foam, reduce heat, and put the peeled, whole onion into the saucepan. Do not forget to remove it after 20 minutes.
Step 2
While the loin is cooking, fry the kimchi cabbage in a little oil in a preheated skillet. When the cabbage changes color and becomes transparent, it's time to stop frying. Do not over heat the ingredient.
Step 3
Combine the chili sauce and pressed garlic. Add black pepper and soy sauce. Pour the resulting dressing into the kimchi skillet and mix well.
Step 4
When the loin is done, add the contents of the pan to the pot. Continue simmering the kimchi soup for 10 minutes. This completes the preparation.
Step 5
Pour ready-made kimchi soup into serving bowls. Place on top of the tofu slices, sprinkle with chopped green onions and serve along with black or white bread, sour cream, mayonnaise.
