Comfort food: Kimchi guk

Kimchi Guk

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!

ThisΒ 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. Β 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 πŸ™‚

Ingredients:

  • 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

Method:

  • 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.
  • SlizeΒ 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.

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