Prep 5 mins
Cook 15 mins
A hearty and tasty soup, using Kim Chee. From "Dok Sunni: Recipes from My Mother's Korean Kitchen"
- 1 lb kim chee, in 1-inch squares
- 1 teaspoon crushed garlic
- 7 ounces pork, sliced thin (optional)
- 2 tablespoons salad oil
- 1 cup kim chee juice (from kim chee)
- 1 cup water
- 8 ounces tofu, in cubes
- 4 ounces scallions, in 1-inch pieces
- Saute kimchee, garlic and pork in oil, about 2 minutes.
- Transfer to a pot and add kimchee juice and water. Bring to a boil.
- Add tofu and scallions; bring to a boil again.
This is a wonderful and easy version of kim chee tofu soup. I was out of scallions, so sauteed half an onion with the garlic. I also skipped the pork, added some crushed red chili for extra heat, and finished it off with a drizzle of sesame oil and a raw egg stirred into it. The end result was really close to the "soon dubu" soup you get in a Korean restaurant. Obviously the kim chee flavor dominates, so use the tastiest you can find. I'd also recommend using soft silken for the tofu.
Wow, this is so good and easy and SPICEY, we loved it and will make it on a regular basis. We bought fresh tofu, fresh kimchee and sliced pork bulgogi from our favorite Korean market. Thanks so much.
Pretty good! I had to make changes based on what I had. My kimchi was in a vacuum bag so no extra liquid. I used chicken broth instead. Followed advice and added some spice, then stirred in an egg before serving. I didn't add the pork cause I didn't have any. I'm not a fan of kimchi, and was looking for a way to use the package I bought in a way I'd like. This totally worked for me, so thanks for sharing.