Spicy korean tofu soup

This korean tofu soup features the korean kimchi which is spicy pickled napa cabbage. It is one of Korea's most famous food item.

It is actually superfluous to say korean kimchi because no other country has it. The Koreans are very so good at making it and travelling with it. I met this Korean girl at a youth hostel in Taiwan and she told me that she has a jar of homemade kimchi in the refrigerator and that I am welcome to it. Her mum had made it and insisted that she brought it along.

Kimchi is often eaten as a side dish but it goes very well with tofu in soup. You should try this recipe during a cold winter. I guarantee it will warm your entire body up and satisfy your soul.

Ingredients

2 box of silken tofu
200g pork belly
1 leek
1 packet of kim chi
300ml soup stock

Seasonings

Pinch of salt
Pinch of sugar
Dash of vinegar

Directions

1. Cut the silken tofu into sizeable chunks
2. Slice the pork belly
3. Cut the leek into smaller sections
4. Place the kimchi (note you may not need the whole packet) at the bottom of a korean cast iron pot or a claypot
5. Next goes the tofu slices, pork slices and leek
6. Add the soup stock
7. Bring the pot to a boil and simmer for about 10 to 15 minutes or till the pork slices are done
8. Add the seasonings just before serving. Do test before adding since kimchi is already very salty and spicy.

Recipe link: http://www.homemade-chinese-soups.com/korean-tofu-soup.html

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This page has been edited and updated on 30 August 2013.

Thanks, Phoebe

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Chinese Soups / Tofu soups / Korean tofu soup