When I realised how easy it was to make kimchi soup it almost stopped me from ordering it when I was eating out. If you’ve got some kimchi that’s been sitting in your fridge for awhile, this is a perfect way to utilise it. This makes enough to share between two people and with copious amounts of rice it’s all you need for a complete meal.
200g pork rashers
1 cup kimchi, chopped to bite size pieces
1 tsp sesame oil
1 tbsp Korean red chilli paste
1 tbsp rice bran oil
1/2 tbsp soy sauce
1 tsp sugar
1/2 tsp white pepper
1 log of egg tofu, sliced into thick slices
1.5 cups water
1 tbsp Korean red pepper flakes
1/2 onion, sliced
2 spring onion, sliced
If there are bones in the pork rashers, trim them off and set aside to add to the soup.
Slice the pork rashers into 3mm thick pieces, season lightly with salt and sesame oil. Allow the meat (and bones if there are any) to marinate on the bench top for 20 minutes.
Heat oil in a saucepan and saute the kimchi pieces for a minute or two. Add the pork pieces, onion, water, Korean chilli paste, white pepper, sugar, soy sauce and red pepper flakes to the pot.
Bring to a gentle boil and simmer the soup for at least 30 minutes.
Add the egg tofu and spring onion and continue to cook till the egg tofu is warmed through.
Serve the soup with rice.