Ugh. I really wanted to like this recipe, as I love kimchi. It almost never happens that I can't finish a dish, but I only had a few spoonfuls before stopping. The pork was tasty, but everything else was gross. The soup itself tasted like watered-down kimchi, the tofu was a weird addition. I happened to make the sesame salad on the same page, so I took the pork out of the soup and put it on top of the salad. I fished out the rest of the pork for leftovers and dumped the rest. Bleh
Kimchi Jjigae (Kimchi-Pork Soup)
For me, this soup is pure, easy comfort. At many restaurants, it comes to the table boiling hot--literally bubbling in a stone pot for a few minutes. The broth is tangy and slightly spicy, flavored by the kimchi. Good, strong, very fermented kimchi makes for the best soup; if your kimchi seems mild, let it sit out of the fridge for a day to gain a little more fermenty funk.
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Total: 44 Minutes
- Calories: 302
- Fat: 16.7g
- Saturated fat: 3.8g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 5.8g
- Protein: 27.6g
- Carbohydrate: 8.7g
- Fiber: 3.1g
- Cholesterol: 59mg
- Iron: 2.9mg
- Sodium: 559mg
- Calcium: 222mg
- 1 pound bone-in center-cut pork loin chop
- 2 tablespoons coarsely ground Korean chile (gochugaru)
- 1 tablespoon minced fresh garlic
- 1 tablespoon dark sesame oil
- 1 1/2 cups chopped kimchi (with some juice)
- 3 cups water
- 1 (14-ounce) package water-packed extra-firm tofu, drained
- 1/2 cup diagonally sliced green onions
- 1. Cut bone from pork; reserve bone. Cut meat across the grain into very thin slices. Place pork in a medium bowl. Add chile, garlic, and oil; toss well to coat. Let stand at room temperature for 10 minutes.
- 2. Heat a large saucepan over medium-high heat. Add pork mixture; sauté 3 minutes or until pork is lightly browned, stirring frequently. Remove pork from pan. Add reserved bone and kimchi to pan; cook 2 minutes, stirring frequently. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes.
- 3. Cut tofu into 1/2-inch-thick slices; cut slices crosswise into 3/4-inch pieces.
- 4. Remove bone from soup. Return pork mixture to soup. Add tofu to soup; simmer 5 minutes. Sprinkle with green onions.
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