Cabbage Kimchi Soup

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)

Directions

1. Put the sesame oil in a saucepan and stir-fry the kimchi over moderate heat for ½ minute.
2. Add the garlic and pork and continue to fry as the meat changes color.
3. Now add the water, bring to a boil, and cook for 10 minutes.
4. Add the scallion, bean curd, and clams if used, and simmer over low heat for 10 minutes more.
5. Serve warm with rice.