KOREAN KIMCHI SOUP

Korean Kimchi soup image

Provided by Skip Davis

Time 40m

Number Of Ingredients 11

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4 oz pork loin (omit for vegetarian)
1 Tbsp rice wine -- saki
1/8 tsp freshly cracked black pepper
1 c sour, fermented kimchi (cut into 1 inch squares)
1/4 medium white onion, cut into thin slices
1 medium green onion, sliced diagonally into 1/2 inch chunks
1/4 c shitake mushrooms (or button)
3 Tbsp anaheim green chili peppers
1 c extra firm tofu, cut into 1/4 slices (optional)
1-1/2 c water
1 Tbsp vegetable oil to coat small pan

Steps:

1. Cut up vegetables,kimchi and tofu (if using)and set aside.
2. Cut pork into thin strips 1 to 2 inches long.
3. Marinate meat in rice wine with two pinches of black pepper for 15 minutes (use stew pot for this).
4. Meanwhile add vegetable oil to pan or wok and cook kimchi on medium-high until done. About 5 to 7 minutes. Stir often. kimchi will become slightly translucent.
5. In a separate bowl, combine soup base ingredients and mash together.
6. Add vegetables,kimchi,soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water amount.
7. Bring to a boil and leave on a rolling boil until pork is cooked or about 5 minutes. Do NOT let water boil away.
8. Taste soup for seasoning, add water as needed or make extra soup base, if needed.
9. When pork is done, turn heat to low and add tofu slices, if using.
10. Stir gently. Serve with cooked room temperature white rice