Some days you just need come comfort food!
I don’t know why, but I find a lot of Korean food qualifies as comfort food. I guess it’s all the soups and stews, and of course the Bibimbap!
This Kimchi Guk (Kimchi soup) is very simple to make, it only needs 3 to 5 (+ water) ingredients and I can eat bowl after bowl of it. It’s also a great way to use up old kimchi, or to be more precise it needs old kimchi as it just doesn’t taste the same if made with fresh kimchi. Ideally you use that half pot of kimchi that you have lurking in the depths of your fridge and that is a week over date or so 🙂
- 2 cups of well fermented, old kimchi + juice.
- 300 grams pork belly
- 4-5 cups of water
- 1 block of firm tofu
- optional: gochujang
- optional: green onion
- Chop up the kimchi. I find it easiest to just take some scissors and chop it up in the pot itself.
- Put kimchi and the kimchi juices in a heavy bottomed pan.
- Slize the pork belly in bite size pieces and add to pan.
- Add 4 cups of water.
- Optional: depending on how spicy you like your soup, you can add a table spoon (or 2) of Gochujang.
- Bring to the boil and cook for half an hour or so.
- Cube the (drained) tofu, add to the soup and heat through for further 10 minutes.
- Optional: add some green/spring onion.
If the kimchi is extremely sour, you could also add a little bit of sugar, or if it’s too fresh and not sour enough, you could add some vinegar instead.
Serve with steamed rice.