The Perfect Kimchi Stew Recipe: A Taste of Korea That You’ll Never Forget

Ingredients for Kimchi Tofu and Bean Sprout Soup

– 100g cabbage kimchi

– 100g bean sprouts

– 100g silken tofu

– 150g pork belly

Red onion, scallions

– Spices: chili powder, seasoning powder, fish sauce, sugar, MSG (optional)

Recipe for Spicy Kimchi Tofu and Bean Sprout Soup

Step 1: Prepare the ingredients

Chop the kimchi into bite-sized pieces and retain the kimchi juice for later use. Remove any discolored bean sprouts and give them a good rinse before setting them aside to drain. Cut the pork belly into bite-sized pieces and rinse the tofu, cutting it into small cubes if desired. Peel and finely chop the red onion, and wash and cut the scallions into segments to be added after cooking.

Step 2: Cook the soup

Heat a pot over medium heat and add a little cooking oil along with the chopped red onion. Fry until fragrant and lightly browned, then add the pork belly. Stir-fry until the meat is no longer pink, then add the cabbage kimchi, water, and reserved kimchi juice. Season with the spices to taste. Bring the soup to a boil, then add the tofu and continue cooking for 2-3 minutes. Finally, add the bean sprouts and turn off the heat; overcooking the sprouts will result in a strong, unpleasant flavor.

Step 3: Serve

Ladle the soup into bowls and garnish with the scallions. This flavorful soup is now ready to be enjoyed! Serve it with rice or noodles for a heartier meal. Bon appétit!