Pork And Kimchi Soup Food

PORK AND KIMCHI SOUP

Steps:

• Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
• Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

PULLED PORK AND KIMCHI SANDWICH

Steps:

• Soak the wood chips in water for 30 minutes, then transfer to the smoker. Smoke the pork for 2 hours according to the manufacturer's instructions. Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined. Preheat the oven to 300 degrees F (150 degrees C). Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes. Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads). Set aside. Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes. Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press. Cook's Note: If you don't have a smoker, you can skip that step or smoke the pork in a covered grill.
• Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry. Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside. Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat it fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters).

KIMCHI JJIGAE (KIMCHI SOUP)

Steps:

• Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
• Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
• Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
• Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

KIMCHI SOUP

Steps:

• Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

Steps:

• 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!).

VIETNAMESE "KIMCHI" AND PORK CHOPS STEW/SOUP???

Steps:

• Squeeze salt water out of the pickled greens.
• Wash pork chops carefully.
• You might want to boil them once to get rid of the smell of marrow.
• Heat oil in a big pot over high heat.
• Saute tomatoes for about 3 minutes, add pickled greens, then the pork chops.
• Add salt, pepper and hot sauce to your taste.
• The pickled mustard greens is salty and sour, so go easy on the salt a bit.
• Stir everything around for 4-5 minutes.
• Add water, cover and let it simmer.
• Normally I leave the pot simmering for about an hour or more, since I like the chops well done.