by Tyson - Kimchi Soup
A couple weeks ago we made kimchi on the #ByFelicia blog – and now I want to share a preferred recipe of kimchi soup that I particularly enjoy. Kimchi as mentioned in the previous blog can be made so many different ways and present so many different variations, kimchi soup can be the same. I typically like to try and mimic the places I enjoy eating out at or enjoying takeout from – this recipe specifically gives a nod to one of the all time greats.. Steel Wheels! Pre-Covid I would pickup Steel Wheels on average 2-3 times a week, I have never had their pizza – the Korean menu is just too bangin! And the kimchi soup is one of my favourites. Hmmmm we’d name this…
KIM-C-AIL AWAY
KIMCHI SOUP
The recipe is more about preparation, the cooking part is very easy and fast. The influences that I take from Steel Wheels is I like to use smoked pork belly or bacon, and add a few pieces of rock sugar. Both of these points are characteristics to what I find familiar to the Steel Wheels soup I enjoy where other places will use salted pork belly or just regular.
To make this recipe vegan- as our kimchi recipe is, simply remove the pork belly and add in mushrooms or your choice of substitute – its also just fine without either.
This recipe will make one large portion as seen in the picture.
INGREDIENTS
MEAT
180 g smoked skinless pork belly cut into bite size pieces (you can sub bacon)
1 Tbsp Rice Cooking Wine
3 sprinkles ground black pepper
KIMCHI & OTHERS
3/4 cup Kimchi
1/4 small yellow onion chopped
1/2 stalk small green onion, thinly sliced
5 oz. of tofu - sliced into 1cm thickness rectangles
2 – 3 pieces of rock sugar
1 cup water
KIMCHI SOUP BASE
mix ingredients in a bowl to form a paste
1 Tbsp Korean chili flakes
1 Tbsp soy sauce or maggi seasoning
1 tsp Korean chili paste
1/4 tsp minced garlic
3 sprinkles ground black pepper
DIRECTIONS
Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
Cook the Kimchi in a skillet until soft.
Place the pork belly into the bottom of the pot or pan. Add all the other ingredients except the green onion into the pot.
Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook until the meat is cooked – about 10-15 minutes. Baste the soup over all the other ingredients periodically so everything is being cooked evenly.
When the meat is cooked, place into a bowl and add the green onion on top as garnish. Serve with a side of rice & kimchi - add to your liking.
ENJOY!!
HERE IS THE SONG THAT INSPIRED THE NAME…