KIMCHIGUK

(KIMCHI SOUP)

This kimchi baechu-based Korean soup is packed with flavor, easy to make and protein-rich, which makes it the perfect meal for those long winter nights.

  • Active time: 20 mins
  • Total time: 45 mins

INGREDIENTS

  • 1 ½ cups (375 ml) kimchi baechu, roughly chopped
  • ¼ cup (65 ml) kimchi juice
  • 1 small onion, roughly chopped
  • 0.66 lb (300 grams) pork belly, cut into pieces
  • 2 tbs (30 ml) gojuchang
  • 1 tsp (5 ml) cane sugar
  • 4 cups (1 L) water
  • 1 lb (400 grams) extra-firm tofu, cubed
  • 3 scallions, sliced
  • 2 cups (500 ml) cooked jasmine rice, for serving

DIRECTIONS

In a large pan, combine the kimchi, kimchi juice, onion, gojuchang, meat and sugar. Add the water. Bring to a boil and cook over high heat for 30 minutes.

Add the tofu and cook for 15 more minutes. Stir in the scallions, reserving a small handful for garnish.

Serve with rice.

KIMCHIGUK

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