Kimchee Soup (Kimchi-guk)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 129.6
- Total Fat: 7.0 g
- Cholesterol: 26.6 mg
- Sodium: 335.2 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.1 g
- Protein: 9.7 g
View full nutritional breakdown of Kimchee Soup (Kimchi-guk) calories by ingredient
Number of Servings: 4
Ingredients
-
Kimchee + Kimchee juice from package
Pork Shoulder (or ground pork)
Red Pepper Paste (or chili garlic sauce + fermented soybean paste)
Sugar
Water
Tofu (can add more or less. can also use extra firm, firm, soft, or the silken variety-your choice!)
Directions
Into a pot, add the following:
Pork Shoulder cut into cubes, or 1/2 to 3/4 in balls of ground pork
Chopped kimchee ( 1-2 inch sized pieces)
red pepper paste ( OR: chili garlic sauce (may need to lessen amount if using chili garlic sauce) + fermented soybean paste)
Sugar
Mix ingredients well and add the water.
Bring to a boil and cook 20 minutes.
Drain/press the tofu to remove water. Dice into cubes (1/4 to 1/2 inch cubes).
Add to soup, lower heat to medium, and cook 10 additional minutes.
Serve with steamed medium grain rice.
Serving Size: 4 1-cup servings, or 2 2-cup servings (for main dish)
Pork Shoulder cut into cubes, or 1/2 to 3/4 in balls of ground pork
Chopped kimchee ( 1-2 inch sized pieces)
red pepper paste ( OR: chili garlic sauce (may need to lessen amount if using chili garlic sauce) + fermented soybean paste)
Sugar
Mix ingredients well and add the water.
Bring to a boil and cook 20 minutes.
Drain/press the tofu to remove water. Dice into cubes (1/4 to 1/2 inch cubes).
Add to soup, lower heat to medium, and cook 10 additional minutes.
Serve with steamed medium grain rice.
Serving Size: 4 1-cup servings, or 2 2-cup servings (for main dish)