Ingredients
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1/8 lb pork loin (omit for vegetarian)
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1 tablespoon rice wine
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3 pinches black pepper
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1 cup sour kimchee (cut into 1x1, reserve juice)
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1/4 cup mushroom (regular or shiitake)
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3 tablespoons sliced anaheim green chili peppers
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1 cup tofu (extra firm, cut into 1/4-inch slices)
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1 1/2 cups water
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vegetable oil, to coat small pan
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4 teaspoons korean chili flakes (gochugaru)
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2 teaspoons korean chili paste (gochujang)
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4 teaspoons soy sauce
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1/4 white onion, cut into slices
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1 green onion, sliced
Instructions
- Cut up vegetables, kimchi and tofu and set aside.
- Rinse meat, cut into thin strips 1-2" long.
- Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
- Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
- In a separate bowl, combine soup base ingredients and mash together.
- 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 if extracted.
- Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
- Taste soup for adjustments; add water as needed, or make extra soup base if needed.
- As soon as the meat is done, turn the heat down to low, add the tofu slices.
- Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).