Korean Stone Pot Kimchi Soup

Overview

It’s Chinese New Year, so cook New Year’s dishes - the cooks are busy and tired. If you can be a little lazy, it’s not only popular for the occasion, but also delicious and beautiful, why not? This pot of kimchi soup is a good choice - it can be served in a stone pot to highlight its exotic flavor; it can also be made into a hot pot and served to the table with a sizzling red puff, which perfectly reflects the style of the Chinese New Year. And--delivering meals, drinking wine to relieve hangovers, and taking care of people to eat heartily and happily--

Tags

• soups
• common dishes
• soup
• foreign cuisine
• old man
• dinner with friends
• korean food
• autumn recipes
• lunch
• edible oil
• enoki mushroom
• green onions
• korean pickled cabbage
• pickle juice
• pork belly
• stock
• tofu
• white sugar
• salt

Ingredients

Steps

1. 1 Cut the kimchi into cubes of about 3cm; cut the tofu into cubes; cut the pork belly into thin slices; cut the green onions diagonally into slices; wash the enoki mushrooms; set aside the kimchi juice;

   

2. 2 Heat the wok, heat the cold oil in the pan and fry the pork belly slices over low heat until the meat slices are browned and spit out the oil. Add half of the green onions and stir-fry until the aroma is released;

   

3. 3 Add the kimchi, turn up the heat and stir-fry until the flavor is released;

   

4. 4 Add broth (or rice water, or water), bring to a boil over high heat, and remove the foam;

   

5. 5 Transfer to a preheated stone pot and continue to heat until boiling;

   

6. 6 Add tofu and cook over medium heat;

   

7. 7 Add enoki mushrooms and cook over medium heat until boiling;

   

8. 8 Add kimchi juice and continue to cook until boiling;

   

9. 9 , taste, add appropriate amount of salt to taste, finally sprinkle with remaining chopped green onions, remove from heat and serve.