Korean Kimchi Soup

dinner korea lunch soups
⏱ 15 min ⭐ Difficulty: 0
Korean Kimchi Soup

Ingredients

  • Pork belly 200g, sliced
  • Kimchi 1 cup, chopped
  • Tofu 200g, cut into chunks
  • Spring onions 1 stalk, thinly sliced
  • Garlic 3 cloves, minced
  • Korean red pepper paste 2 tablespoons
  • Chicken broth powder 1 teaspoon
  • Salt to taste
  • Sesame oil to taste

Steps

  1. Blanch the pork belly in hot water for a short time, then remove and set aside.
  2. In a hot pan, add the kimchi and stir-fry until fragrant.
  3. Add the pork belly, tofu, spring onions, and garlic to the pan and stir-fry until well combined.
  4. Add an appropriate amount of water to the pan and bring to a boil. Reduce heat and simmer for about 15 minutes.
  5. Add the Korean red pepper paste, chicken broth powder, and salt, and stir until well mixed.
  6. Add sesame oil and cook for 1-2 minutes.
  7. Pour the cooked kimchi soup into bowls and serve.