How long to cook kimchi soup?
Cook kimchi soup for 1,5 hours.
How to make kimchi soup
Products
Pork (neck or back) – half a kilo
Kimchi (sauerkraut) – 250 grams
Onions – 1 head Chili sauce – 10 grams
Soy sauce – a third of a glass
Garlic – 3 prongs
Green onions – 3 arrows
Sunflower oil – 50 milliliters
Black pepper – 3 peas
How to make kimchi soup
1. Wash the pork in cool water, cut into pieces 2 centimeters thick.
2. Pour 2,5 liters of cold water into a saucepan, put the pork, place over high heat, let it boil.
3. Remove foam formed with a spoon, reduce heat to low.
4. Peel the onion.
5. Put an onion in a saucepan with pork, cook for 40 minutes over low heat.
6. Pour vegetable oil into a frying pan, place over medium heat, heat until bubbles form.
7. Fry kimchi for 5 minutes; wait until the cabbage becomes transparent.
8. Peel the garlic, pass through a garlic press.
9. In a separate bowl, combine garlic, chili sauce, soy sauce, black pepper.
10. Add garlic sauce to a skillet with kimchi, stir, keep for 3 minutes over medium heat.
11. Remove the onion from the pork broth, discard it.
12. Put the kimchi in the garlic sauce in the broth, cook over low heat for 15 minutes, the soup should boil.
13. Wash green onions, cut into rings.
14. Sprinkle green onions over the soup poured into bowls.
Delicious facts
– Kimchi is a Korean dish, spicy pickled vegetables. Peking cabbage is commonly used to make kimchi.
– To prepare kimchi, vegetables are soaked in a salty solution, left warm for fermentation, and then seasoned with hot spice paste.
– For the first time, the mention of kimchi is found in the early Chinese poetry collection “Shih Jing”, which dates back to the XNUMXst millennium BC. Then the dish was called “khancha” or “soaked vegetables”. Pickles that came to Korea from neighboring China are more similar to modern kimchi. In the era of the three Korean states (XNUMXst century BC – XNUMXth century AD), such pickles were called chimche. Subsequently, the name was transformed into kimchi. After the XNUMXth century, the Portuguese introduced red pepper to Korea, which became an essential ingredient in kimchi.
– Kimchi soup is served with boiled rice, herbs, Tofu cheese.
– You can cook kimchi yourself:
1. Peking cabbage cut into 4 parts, rub with salt, leave in a warm place for a day.
2. Pour red pepper pod with a tablespoon of hot water and grind in a blender into a paste, crush the garlic.
3. Mix the red pepper paste and garlic, add a pinch of sugar, remove in a cool place for a day.
4. Drain the brine from the sauerkraut, add spicy paste, grated ginger root (4 centimeters), onions cut into half rings (3 heads), a tablespoon of sugar, half a glass of soy sauce, 2 tablespoons of vinegar.
5. Stir, cover, refrigerate for several days.
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