When it rains, watching Korean movies suddenly fall in love with the hot bowl of kimchi soup in it, so why not go to the kitchen to show off your skills and invite the whole family to enjoy the hot spicy pork belly kimchi soup with just 3 steps simply below.
Try to change the taste of a rainy day with this dish, the characteristic warm spicy flavor combined with the greasy taste of pork belly is just right for you to eat and sizzle, which is very suitable for family meals on cold days. Try it out now.
How to cook pork belly kimchi soup
Step 1: Prepare ingredients
After buying bacon, wash it with diluted salt water, drain and cut into pieces to taste.
After buying cabbage kimchi, separate the water and set aside, then cut the kimchi into bite-sized pieces.
Onions and chili peppers are washed and sliced thinly.
Step 2: Marinate the meat
Place the meat in a bowl and season with ½ teaspoon salt and ½ teaspoon pepper. Stir well and marinate the meat for about 5-10 minutes for the meat to infuse the spices.
Step 3: Cook soup
Put the marinated meat in the pot with a little cooking oil (if you have an earthen pot, you should use it because the dish used in the clay pot will have a much more delicious taste).
Stir until the meat is tender, then pour in all the prepared kimchi as above and then lightly stir the meat and kimchi together. Then add kimchi water (about 1 cup) and 250ml of warm water and stir once more to mix well.
Cook the soup with high heat until it boils, then reduce the heat to low, cover and continue to cook for another 15 minutes.
After the cooking time, season with 1 teaspoon of sugar to taste, then turn off the heat.
Pour the soup into a bowl and garnish with chives and a few slices of hot chili pepper. If this soup is served hot with white rice and egg rolls, it will consume the entire pot of rice.
It’s not like Korean movies sit down to eat kimchi rice, right? Add it to the menu this weekend to change the taste for the whole family. Good luck.
Maybe you are interested:
How ingredients can be purchased at Bach Hoa XANH: