Kimchi Soup II

KIMCHI SOUP

Troy

(a more authentic version, but remember, every ingredient is optional!)

 

·        1/8 lb pork loin (omit for vegetarian)

·      1 tablespoon rice wine

·      3 pinches black pepper

·      1 cup sour kimchee (cut into 1x1, reserve juice)

·      1/4 white onion , cut into slices

·      1 green onion , sliced

·      1/4 cup mushroom (regular or shiitake)

·      3 tablespoons sliced anaheim green chili peppers

·      1 cup tofu (extra firm, cut into 1/4-inch slices)

·      1 1/2 cups water

·      vegetable oil , to coat small pan

Ingredients for Base

·      4 teaspoons korean chili flakes (gochugaru)

·      2 teaspoons korean chili paste (gochujang)

·      4 teaspoons soy sauce

·      1/2 teaspoon minced garlic (fresh or bottled, just not dried)

·      4 pinches black pepper

Directions:

1.     Cut up vegetables, kimchi and tofu and set aside.

2.     Rinse meat, cut into thin strips 1-2" long.

3.     Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).

4.     Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.

5.     In a separate bowl, combine soup base ingredients and mash together.

6.     Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.

7.     Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.

8.     Taste soup for adjustments; add water as needed, or make extra soup base if needed.

9.     As soon as the meat is done, turn the heat down to low, add the tofu slices.

10. Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).

Read more: http://www.food.com/recipe/kimchi-jjigae-korean-kimchi-soup-324429#ixzz1giPBLp2f