Well, what Korean cuisine will do without kimchi. It in the general not a certain dish, but a way of pickling of vegetables. In this case, today we will use the Beijing cabbage of kimchi. Here c to it-to we will also cook soup.
Ingredients:
- 1 tea spoon of the garlic crushed
- 2 tea spoons of kochujang (the Korean paste from chili pepper)
- 2 tea spoons of kochukaru (the Korean chili pepper in powder)
- 2 carrots cut
- 2 bunches of the green onions cut on diagonal
- 4 table spoons of kimchi
- 3 glasses of water
- ¼ packs of the tofu cut with cubes
- ½ Chinese cabbages
- ½ bulbs, cut
- 300 grams of the pork cut by cubes
- soy sauce, to taste
Preparation method
Put the cut pork cubes in the boiling water, remove all impurity emerging in the form of foam. As the surface becomes white, get pork from water and merge water.
Then it is necessary to add 3 glasses of water which is required to be brought to boiling to the same pan. Add all vegetables, behind an exception of green onions and kimchi.
Boil vegetables on an extent of several minutes after what during about half an hour you cook mix on slow fire.
Then add paste from chili pepper, kochukarau, the cut green onions, cubes of tofu and the crushed garlic. Again boil thoroughly mix within 20 minutes and fill in soy sauce in compliance with your preferences.
It is necessary to serve soup hot with boiled rice in quality of a garnish.