Kimchi Chige - spicy Korean soup with pork and kimchi

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Thinly slice the pork belly. This time I took bacon and chose the one with the least amount of fat. I also sometimes use pork neck for this soup.

2. STEP 2

   

   Peel the onion, cut in half and chop into half rings.

3. STEP 3

   

   Cut the kimchi into large cubes. Usually, for preparing soups and main courses, they use fermented kimchi, which has been in the refrigerator for more than 2 weeks (this kind of kimchi can be found in stores). I love fresh kimchi, which has been fermented for a week after preparation, so if you made kimchi yourself, choose when to prepare dishes from it to suit your taste :)

4. STEP 4

   

   Cut the tofu into small cubes.

5. STEP 5

   

   Layer our prepared ingredients into the pan. First, lay out the chopped kimchi.

6. STEP 6

   

   Then add the kimchi brine.

7. STEP 7

   

   Spread the onions on top.

8. STEP 8

   

   And add our thinly sliced ​​pork belly.

9. STEP 9

   

   Add 2 teaspoons of sugar.

10. STEP 10

    

    And 1/2 teaspoon hot red pepper.

11. STEP 11

    

    Add 1 teaspoon of Gochujang pepper paste. This paste can be found in Asian and Korean grocery stores. This amount of ground red pepper and pepper paste produces a medium-hot soup. If you like spicier dishes, add more pepper paste or red pepper.

12. STEP 12

    

    Add 1.5 teaspoons of sesame oil.

13. STEP 13

    

    Add water. Do not stir!

14. STEP 14

    

    Place the pan on medium heat and cover with a lid. Cook for 10 minutes.

15. STEP 15

    

    After 10 minutes, remove the lid and mix our soup well.

16. STEP 16

    

    Then add the chopped tofu on top so that the broth covers it a little.

17. STEP 17

    

    Close the lid again and cook over medium heat for 15 minutes.

18. STEP 18

    

    The finished soup can be sprinkled with green onions. I recommend serving this soup with Jasmine rice, it is aromatic and goes well with Asian dishes, and the rice also “quenches” the spiciness of the soup. Cook rice without adding salt.