Kimchi Tige - spicy Korean soup with pork and kimchi

Step-by-step cooking

1. Step 1:

   

   Thinly slice the pork belly. This time I took bacon, I chose the one with the least amount of fat. Also for this soup I sometimes use a pig's neck.

2. Step 2:

   

   Peel the onion, cut in half and chop into half rings.

3. Step 3:

   

   Cut kimchi into large cubes. Usually, for the preparation of soups and second courses, fermented kimchi is used, which has been in the refrigerator for more than 2 weeks (such kimchi can be found in stores). I love fresh kimchi, which was fermented for a week after cooking, so if you cooked kimchi yourself, choose when to cook dishes from it to your liking :)

4. Step 4:

   

   Cut tofu into small cubes.

5. Step 5:

   

   We put our prepared ingredients in layers in a saucepan. First we spread the sliced kimchi.

6. Step 6:

   

   Then pour in the brine from the kimchi.

7. Step 7:

   

   Distribute the onion on top.

8. Step 8:

   

   And add our thinly sliced pork belly.

9. Step 9:

   

   Add 2 teaspoons of sugar.

11. Step 10:

    

    And 1/2 teaspoon of hot red pepper.

12. Step 11:

    

    Add 1 teaspoon of pepper paste "Kochujan". This paste can be found in Asian and Korean food stores. From this amount of ground red pepper and pepper paste, a soup of medium sharpness comes out. If you like spicy dishes, then add more pepper paste or red pepper.

13. Step 12:

    

    Add 1.5 teaspoons of sesame oil.

14. Step 13:

    

    Pour in the water. Do not mix!

15. Step 14:

    

    Put the pan on medium heat and cover with a lid. Cook for 10 minutes.

16. Step 15:

    

    After 10 minutes, tear off the lid and mix our soup well.

17. Step 16:

    

    Then add the chopped tofu on top, so that the broth covers it a little.

18. Step 17:

    

    Close the lid again and cook over medium heat for 15 minutes.

19. Step 18:

    

    The finished soup can be sprinkled with green onions. I recommend serving this soup with Jasmine rice, it is fragrant and goes well with Asian dishes, also rice quenches" the sharpness of the soup. Cook the rice without adding salt.