Usuba
Spicy Kimchi and Tofu Soup
Korean soup with spicy kimchi cabbage, tender tofu and meat. The dish is prepared quickly, has a rich flavor and a warming effect. Served hot with rice.
- Total
- 30 min
- Standard serving
- 607 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the pork and cut it into cubes approximately 2 by 2 cm.
Cut the kimchi cabbage into small pieces, proportional to the size of the meat pieces.
Rinse the green onions and tofu.
- 2
Step 2
Cut the tofu into cubes, just like the meat.
- 3
Step 3
Separate the white part of the green onion from the green part. Set aside the white part and cut the green part into 2 cm segments. Cut a few segments into rings for garnish.
- 4
Step 4
In a pot, combine pork pieces and kimchi cabbage together with the brine, add gochujang paste and sugar.
- 5
Step 5
Pour water, place the pot on the heat and bring to a boil. Reduce heat to medium, cover with a lid and simmer for 30 minutes.
- 6
Step 6
Add tofu cubes, bring the liquid back to a boil, reduce heat to below medium, and simmer for another 10 minutes.
Add the green onion pieces and remove the pan from the heat.
- 7
Step 7
Arrange pieces of meat, cabbage, and tofu in serving bowls, pour broth over them, sprinkle with green onion rings, and serve immediately.
- 8
Step 8
Optionally add seaweed and egg white.
- 9
Step 9
Serve the soup with boiled rice.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
