Best 3 Pork And Kimchi Soup Recipes

Pork and kimchi soup, also known as kimchi jjigae, is a hearty and flavorful soup that is often enjoyed as a main course or side dish in Korean cuisine. It is made with a combination of pork, kimchi, vegetables, and a variety of seasonings. The soup is typically spicy, sour, and savory, with a complex flavor profile that is sure to tantalize your taste buds. Pork and kimchi soup is a popular choice for those looking for a quick and easy meal that is both delicious and nutritious. It can be easily customized to suit your own preferences, making it a versatile dish that can be enjoyed by people of all ages.

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PORK AND KIMCHI SOUP

Pork and Kimchi Soup image

This kimchi soup is a recipe from my childhood. Not extremely spicy, but has some kick.

Provided by Dacifilia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 cups chopped kimchi
2 cups kimchi juice
½ pound pork shoulder, cut into bite-sized pieces
2 tablespoons hot pepper paste
1 teaspoon white sugar
5 cups water
1 (14 ounce) package tofu, cut into bite-sized pieces
2 green onions, chopped

Steps:

Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

Nutrition Facts : Calories 178.5 calories, Carbohydrate 13 g, Cholesterol 22.3 mg, Fat 8.2 g, Fiber 1.4 g, Protein 15.6 g, SaturatedFat 1.9 g, Sodium 2796.4 mg, Sugar 4.1 g

KIMCHI JJIGAE (KIMCHI SOUP)

Kimchi Jjigae (Kimchi Soup) image

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

Steps:

Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams

KIMCHI SOUP

Kimchi Soup image

Basic kimchi soup, healthy and easy to make. It is delicious served with rice or by itself. Enjoy it on a rainy day, your waistline will like it, too. For vegetarian, replace pork with tofu. Serve with white or brown rice, if desired.

Provided by Ginger

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

5 cups water
2 cups kimchi, cut into bite-size pieces
½ pound boneless pork shoulder, cut into bite-size pieces
1 tablespoon hot pepper paste
1 teaspoon white sugar
½ teaspoon salt
3 green onions, chopped

Steps:

Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.

Nutrition Facts : Calories 104.2 calories, Carbohydrate 7.1 g, Cholesterol 22.3 mg, Fat 5.5 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 2 g, Sodium 848.4 mg, Sugar 3 g

Tips:

Choose the right pork: For the best flavor and texture, use pork shoulder or pork belly. These cuts are well-marbled and will stay moist during cooking.
Don't overcrowd the pot: If you add too much pork to the pot, it will not cook evenly. Cook the pork in batches if necessary.
Use a good quality kimchi: The kimchi is the star of this soup, so make sure to use a good quality brand. Look for kimchi that is made with fresh, flavorful ingredients.
Add vegetables: Vegetables such as carrots, celery, and onions add flavor and texture to the soup. You can also add other vegetables such as mushrooms, zucchini, or spinach.
Season to taste: The soup should be slightly spicy, sour, and salty. Adjust the seasonings to your liking.

Conclusion:

Pork and kimchi soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover pork. With a few simple ingredients, you can create a flavorful and satisfying soup that the whole family will enjoy.