Difference between revisions of "Cabbage Kimchi Soup"
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* 6 small [[clams]] - (to 8) (optional) | * 6 small [[clams]] - (to 8) (optional) | ||
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# Put the [[sesame oil]] in a saucepan and stir-fry the kimchi over moderate heat for ½ minute. | # Put the [[sesame oil]] in a saucepan and stir-fry the kimchi over moderate heat for ½ minute. | ||
# Add the [[garlic]] and [[pork]] and continue to fry as the meat changes color. | # Add the [[garlic]] and [[pork]] and continue to fry as the meat changes color. | ||
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# Serve warm with [[rice]]. | # Serve warm with [[rice]]. | ||
| − | [[Category:North Korean | + | [[Category:North Korean cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Tofu Recipes]] | [[Category:Tofu Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Kimchi Recipes]] | [[Category:Kimchi Recipes]] | ||
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Latest revision as of 09:49, 15 July 2012
Description
This recipe yields 4 servings
Ingredients
- ½ tsp Korean sesame oil
- 1 cup cabbage pickle (kimchi)
- 1 garlic clove crushed
- ¼ lb boneless pork sliced thin
- 3 cup water
- 1 scallion cut into 3" pieces
- 1 firm Chinese soybean curd cut into 9 cubes
- 6 small clams - (to 8) (optional)
Procedures
- Put the sesame oil in a saucepan and stir-fry the kimchi over moderate heat for ½ minute.
- Add the garlic and pork and continue to fry as the meat changes color.
- Now add the water, bring to a boil, and cook for 10 minutes.
- Add the scallion, bean curd, and clams if used, and simmer over low heat for 10 minutes more.
- Serve warm with rice.
