Kimchi-guk (Kimchi Soup)

I have made this kimchi soup many times using my homemade kimchi. I love kimchi soup and could finish a whole bowl of this soup, and slurp on every last drop!

Really easy to make, and it is simply delicious!

In a pot, mix 2 cups of chopped kimchi, it's juices and some from the jar, pork pieces, hot pepper paste and sugar, mixing all to combine. Pour in 5 cups of water,  bring to a boil, lower heat and bring soup to a simmer for about 30-40 minutes until pork is tender. Add salt to taste if necessary. Add in tofu pieces, simmer gently for about 10 minutes, add in spring onions which have been cut to 2" sections. Serve hot.  I have added in more hot pepper paste (gochujang), as I like the soup a little more spicy. Use less hot pepper paste for a milder soup, but if you love heat, you would probably add on more, just like I did! 

I found this recipe at this wonderful website, all on Korean food, Maangchi.com.  There are so many mouth-watering recipes that I would love to try! 

Delicious! With just this one dish, you would eat two bowls of rice!

Kimchi Soup
(source from : Maangchi)
2 cups chopped kimchi, (plus its juices, and a tablespoon or two, from the jar)
1/2 pound pork shoulder (or pork belly), cut into bite-sized pieces
2 tbsp hot pepper paste (gochujang)
1 tsp sugar
5 cups water
2 stalks green onion, chopped
1 pc tofu

1. Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.
2. Add water and bring to a boil over high heat and cook for 30 minutes. (Add salt to taste if necessary).
3. Add tofu and lower the heat to medium low. Cook for another 10 minutes.
4. Add green onion and remove from the heat.
5. Serve hot with rice and a few more side dishes if desired.

I'm linking this post with Souper Sundays @ Kahakai Kitchen