Kimchi guk, or Kimchi soup, is a beloved Korean dish with a history rooted in the preservation and innovation of Korean cuisine. 🥬 The practice of making and fermenting kimchi dates back over a thousand years, initially as a means to store vegetables through the harsh Korean winters. Over time, Koreans began using their aged and fermented kimchi to create Kimchi guk, a warming and flavorful soup perfect for the cold season. 🍲 This dish has not only stood the test of time but has become an iconic part of Korean culture, known for its ability to both nourish and comfort, making it a symbol of resourcefulness and culinary tradition. 😋
Nutrition Facts (per serving):
Calories: Approximately 250 calories
Protein: 15 grams
Carbohydrates: 12 grams
Fat: 16 grams
Fiber: 3 grams
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Please note that these values are approximate and can vary depending on the specific brands and quantities of ingredients you use. Additionally, the nutrition facts can change if you adjust the recipe or serving size. Be sure to check product labels and use a nutrition calculator for precise values, especially if you have specific dietary requirements or restrictions.
Ingredients:
1 cup Kimchi (chopped)
½ cup Kimchi juice
¼ kilo Pork shoulder or pork belly (cut into bite-sized pieces)
2 tbps Gochujang/hot pepper paste
1 tsp Sugar
3 cups Water
3 pcs Tofu (cut into bite-sized pieces)
2 tbsps Spring onion (chopped)
Directions:
Step 1:
Start by chopping the kimchi into bite-sized pieces. Cut the pork shoulder or pork belly into bite-sized pieces. Chop the spring onions.
Step 2:
In a large pot, combine the chopped kimchi, kimchi juice, pork pieces, gochujang, sugar, and water. Bring the mixture to a boil over medium-high heat. Cover the pot and let it cook until the pork is tender, which should take approximately 20-30 minutes.
Step 3:
Taste the stew and adjust the flavor according to your preference. You can add more gochujang for extra heat or sugar to balance the flavors.
Step 4:
Once the pork is cooked, add some of the spring onions and the tofu pieces to the pot. Let them simmer for an additional 10 minutes. This will allow the tofu to absorb the flavorful broth.
Step 5:
Give it another taste and adjust accordingly based on your preference. Finally, add the remaining chopped spring onions. Remove the pot from the heat and serve hot over a bowl of plain rice for a satisfying meal that's perfect for warming up on a chilly day.
Tips:
Adjusting Spice Levels: The level of spiciness can be tailored to individual preferences by adding gochujang gradually. Start with less for a milder flavor or increase it for extra heat.
Tofu Options: Use different types of tofu, like soft or firm, to achieve the desired texture. Soft tofu results in a creamier stew, while firm tofu holds its shape better.
Quality Kimchi: It is important to select high-quality kimchi. Aged kimchi adds depth and complexity to the dish's flavor.
Dietary Variations: For vegans, replace pork with plant-based proteins like tempeh or seitan to cater to a broader audience.
Serving Suggestions: Serve the stew with traditional Korean side dishes, such as pickled radishes (danmuji), and steamed rice for an authentic dining experience.
Garnish Ideas: Be creative to garnish it with sesame seeds, sliced green chilies, or a drizzle of sesame oil, to enhance flavor and presentation.
Serve & Enjoy! 💖
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