Korean Kimchi Tofu Soup

Name: Korean Kimchi Tofu Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g pickle; Some Red chili; Some Korean Hot Sauce; Some Green chili; Some Pork belly; 1/2 Medium tofu

by Cc's Gourmet

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I made kimchi last time, so I have to give full play to the fancy way of eating kimchi. It's best to use kimchi to cook soup in winter. Soup kimchi generally needs to be brewed for a longer time, so that the acidity of the kimchi will be sufficient, and the soup will taste better when used for cooking. I used to cook soybean paste soup without adding kimchi. At that time, a lot of Korean sauce was added, but the cooked soup was relatively light. This time I added kimchi, the tofu soup, the soup was very thick, and it was very good. eat. Steaming tofu soup with white rice, the saliva will come out. "

Ingredients

Korean Kimchi Tofu Soup

1. Wash medium tofu, cut into small pieces, 2 cm square

2. Red and green chili cut into sections

3. Sliced pork belly

4. Kimchi diced

5. Put a small amount of oil in the pot, add pork belly, and stir-fry on medium heat

6. Stir-fry to get the oil, add the kimchi and stir-fry together, and stir-fry until the juice is less

7. Put the stone pot into a half of the water, boil it, add two spoons of Korean hot sauce

8. Stir evenly, put the sautéed pork belly and kimchi into the stone pot

9. When the soup is thicker, add tofu cubes and chili

10. Just cook for about 15 minutes

11. The delicious kimchi tofu soup adds a different color to the cold winter

Tips:
1. The tofu cannot be too tender or too old. The medium tofu is chosen here, which is just right
2. Korean chili sauce is ok, because the taste of kimchi itself is relatively strong, without the spicy sauce, the taste is not bad
3. The kimchi is homemade. The kimchi in the soup needs to have a higher acidity, so it must be marinated for at least 20 days, so that it tastes better.