I would like to introduce you to my family’s special kimchi soup recipe today. It is called a kimchiguk in a Korean, is very easy to make and it is a well-balanced “one pot meal” when served with a rice. You get in the vitamins and minerals from a well-fermented kimchi, and protein from a pork and tofu. It is a great for the winter: nutritious, warm, and satisfying.
I do not worry about a making any other side dishes when I make kimchiguk. It is a so delicious that I do not pay attention to anything else, I just keep eating in the soup and rice until it is done.
ALSO READ : KETO CHICKEN SOUP RECIPE.
Before there were modern methods of the preservation and farming in a Korea, we had to the prepare food for the long, cold winter when vegetables were hard to come by. Neighbors would get together right before winter starts and prepare huge batches of the Napa cabbage kimchi together, enough to last all of the families are involved for the whole winter. This kind of the event was called a kimjang. To make sure in the kimchi did not freeze over in the winter, we stored it in a longing crocks and buried in the ground so the temperature was a always above freezing and our families could eat nutritious kimchi all winter.
Of course, nowadays we have a vegetables all year long and electric refrigerators, but many Koreans still make a winter kimchi in a late November because Napa cabbage is in a season so it is a fresh, delicious and cheap. It is still in the best time to make a Napa cabbage kimchi.
When I lived in a Korea, I usually made winter kimchi in the beginning of the December and would eat it until late March of the following year. Like many Koreans living in a apartments, I would keep my longing on the balcony. When I made a kimchiguk, in the first thing I did was a put on my long red rubber gloves. Then I would take a stainless steel bowl out to the balcony and get some kimchi. Oh, I will be never forget in the feeling of the pressing down on the top of the kimchi in the onggi after taking some out!
You will be never get tired of this soup. Make in this soup and you will be soon realize why Koreans make such a huge batch of the kimchi at the kimjang: we can make a hundreds of the different delicious dishes with it.
Ingredients (for 2-3 servings)
2 cups of the chopped kimchi
½ pound of the pork shoulder (or pork belly), cut into a bite sized pieces
2 Tablespoons of the hot pepper paste
1 teaspoon of the sugar
5 cups of the water
2 stalks of the green onions, chopped
1 package of the tofu (14 ounces:396 grams), cut into a bite sized cubes
1.Combine in the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.
2.Add to a water and bring to a boil over height heat and cook for a 30 minutes.
3.Add to a tofu and lower in the heat to medium low. Cook for a another 10 minutes.
4.Add to a green onion and remove from in the heat.
5.Serve hot with a rice and a few more side dishes if desired.
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