KIMCHI JJIGAE (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
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