Kimchi soup

JanaBy Jana  ,   ,   ,

January 13, 2015

Kimchi soup 0 5 0

This soup may not be authenticate Korean but it is based on it. A few adjustment can be made. It tastes delicious. Its worth to try it.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 6 Servings


1In a medium bowl, combine rice wine, sesame oil, soy, sugar, and ginger; add pork belly and toss to combine. Cover and marinate at room temperature for 1 hour ish.

2Heat oil in a oven over medium-high heat. Add pork belly and discard marinade; cook until browned, about 5 minutes.

3Add garlic, mushrooms, and scallions; cook until soft, about 3 minutes.

4Add broth, tofu, kimchi, chile powder, and salt; bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender.


1 tbsp. rice wine

1 tbsp. sesame oil

1½ tsp. soy sauce

1½ tsp. sugar

1 piece ginger, peeled and grated

300g skinless pork belly, cut into 3/4" cubes

1 tbsp. canola oil

8 cloves garlic, finely chopped

8 shiitake mushrooms, thinly sliced

3 scallions, white and green parts only

1l of veg or pork broth

tofu, cut into cubes

2 cups Cabbage Kimchi, cut

1 tbsp. chile powder



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