DIY Korean Kimchi Tofu Soup
Kimchi soup is a traditional Korean dish. It uses Korean kimchi as the main ingredient and adds different ingredients to cook it into kimchi soup with different flavors.
Cooking ingredients (for three people)
Ingredients: pork belly (200g), soft tofu (500g), dried shiitake mushrooms (3 pcs), Korean spicy cabbage (250g ), green onions (3 stalks), clear chicken soup (500ml)
Seasonings: oil (2 tablespoons), Haitian Iron fortified gold label light soy sauce (1 tablespoon), salt (1 tablespoon)
1. Wash and cut the pork belly into thin slices, cut the soft tofu into pieces, and cut the Korean spicy cabbage into pieces; squeeze out the water from the mushrooms and cut them into strips; remove the heads and tails of the green onions, wash them, and cut them into thin strips.
2 Heat half a pot of water, add 1 tablespoon of salt, pour in the soft tofu cubes and stir gently to break up, blanch for 1 minute, then remove and drain.
3 Heat 1 tablespoon of oil, add pork belly and stir-fry over medium-low heat until the oil is released, wait until it turns golden brown, pick up the pork belly and pour out the remaining oil.
4. Add 1 tablespoon of oil and heat it up. Add the mushrooms and spicy cabbage and stir-fry until fragrant. Add the chicken broth and mix well.
5. Pour in the pork belly slices, add 1 tablespoon of Haitian Iron Enhanced Gold Label Light Soy Sauce to taste, cover and cook over medium heat for 5 minutes to add flavor.
6. Pour in the soft tofu cubes and stir gently evenly. Bring to a boil over medium heat and sprinkle with shredded green onions. Serve.
Note:
1. Don’t waste the kimchi juice in the bag. Pour it into the pot and cook it to make the kimchi flavor in the soup richer.
2. Both chicken soup and kimchi have a salty taste. It is not advisable to add salt when seasoning. Just add some light soy sauce to enhance the flavor, otherwise it will be too salty and bitter.
3. Different brands of spicy cabbage have different degrees of sourness and hotness. You can taste it before cooking. If the spicy cabbage is sour, add some sugar to neutralize the sourness.
4. The pork belly should be fat and lean, with less fat. The pork belly should be stir-fried to remove the remaining oil, and then used to cook kimchi soup, otherwise the finished dish will be too fatty.