how do you make pork kimchee soup????

Answer 1

Hearty Kimchi Soup (Kimchi Chi-Gea)


Servings: 3 to 4 servings
Category: Soup
Ethnic Style: Korean


Ingredients:
1 pound kimchi
2 tablespoons salad oil
1 teaspoon crushed garlic
7 ounce pork, sliced thin
1 cup kimchi juice
8 ounces tofu, cut into cubes
4 ounces scallions, cut into 1-inch lengths

Instructions:
Cut the kimchi into 1-inch squares. In a sauté pan, stir together the salad oil, garlic, pork, and kimchi for about 2 minutes. Then transfer the sauté to a pot. Add the kimchi juice and 1 cup of water and bring to a boil. Finish off by adding tofu and scallions and bring to a boil once more. Serve hot.

Answer 2

Here is a basic Kimchi recipe
Ingredients:

1 head Chinese Cabbage Kimchi, which is preferrably a little sour
120g (0.2 pounds) pork
1 cup white rice bread
1 sheath scallion
1 spoon minced garlic
4 cups boiled bone or anchovy soup
3 teaspoons ground chili
1 teaspoon minced garlic
1/2 teaspoon minced iginger

Prep:
kimchi: remove some of the stuffing from the leaves and slice into small pieces.
pork: slice into 2 or 3cm (1 inch) in size.
white rice bread: wash with water. Let sit in water for a while when using hardened bread.
scallion: clean and slice into two strips. Cut into 5cm (2 inches) pieces and tear into thin strips.

Cooking:
Mix ground chili with minced garlic and ginger to make thick paste of chili flavoring.
Put kimchi in a saucepan and add pork, minced garlic and scallion. Pour in a generous amount of the base soup.
Heat on high until kimchi is wilted. Add white rice bread and turn down the burner to medium-low. (Bean curd or dimsum can replace the white rice bread).

Hope this is what you were looking for!

Beth

Answer 3

Ingredients:
1 pound kimchi
2 tablespoons salad oil
1 teaspoon crushed garlic
7 ounce pork, sliced thin
1 cup kimchi juice
8 ounces tofu, cut into cubes
4 ounces scallions, cut into 1-inch lengths

Instructions:
Cut the kimchi into 1-inch squares. In a sauté pan, stir together the salad oil, garlic, pork, and kimchi for about 2 minutes. Then transfer the sauté to a pot. Add the kimchi juice and 1 cup of water and bring to a boil. Finish off by adding tofu and scallions and bring to a boil once more. Serve hot.

Answer 4

You take pork and chop it into thick squares - the more fat the better/tastier(!) - and brown it up with some sesame seed oil. Add onions (thick chunks of yellow or chopped green, whatever you prefer) and brown that, too. Add dashinomoto (fish soup base) to taste and some water. Add kimchee and tofu, too, if you like and there's the soup! You could add beef broth or chicken broth instead of the dashi if it wasn't easily available.

Answer 5

This is how we do last week......

Ingredients:

kimuchi paste or sauce ( can be bought at asian grocers )

kimuchi ( chinese cabbage and other vegetables fermented in the kimuchi paste also sold at any local asian grocer )

chinese cabbage ( bite pieces )
tofu ( I used the firm kind this time )
leeks ( sliced diagonally , bite pieces )
pork meat ( thin slices )
nira ( another kind of leek that has a stronger smell )
japanese radish ( actually most dont use this but ...I love them so ..)

how to:

1. In a large hotpot ( earthen ware is best ), put the kimuchi paste and enough water.
2. Now put the meat and simmer . Now I boiled the daikon that I cut into bite pieceｓ
　　beforehand until they are soft then I added it to the meat mixture and let it boil again.
3. Put the kimuchi vegetable first then, Arrange the fresh vegetables and tofu around the meat and cover the pot, simmer until cooked.

Serve with hot rice....careful you dont burn your tonque !