9 Points (old)
Kimchi is one of civilisations greatest achievements. Once you get bitten by the kimchi bug you start craving it and get all squirmy when you run out. Kimchi Jjigae is a classic Korean soup traditionally made with pork belly. I’ve used lean pork here to lighten the calorie load a little. If you choose to use pork belly instead of lean pork add it to the pot first to render out some of the fat and then fry your onions, ginger and garlic in the fat. The other tip for this soup is to use ‘ripe’ kimchi. It needs the depth of flavour that only older kimchi has and it’s the perfect way to use what’s leftover in the jar. This is my go to soup when suffering from a head cold.
- 1 tsp vegetable oil
- ½ large, onions, sliced
- 1 clove, garlic, sliced
- 1 tsp, ginger root, grated
- 60 grams, lean pork, cut into strips
- 15 g, gochugaru (red pepper powder)
- 400 g, mat kimchi (cut cabbage kimchi) with juice
- 1 tbsp, doenjang - soy bean paste
- 1 cup, water
- 100 g, soft tofu, cubed 1 cm cubes
- 5 g, green onion, sliced
- Heat the oil in a pot over a medium heat. Add the onion, garlic and ginger and fry until softened, stirring often.
- Add in the pork and fry until no longer pink. Add in the kimchi and its juice, the doenjang and water. Stir well to dissolve the doenjang. Bring to the boil then reduce to a simmer and leave to cook uncovered, stirring occasionally.
- After 20 minutes taste the soup. If it tastes watery allow it to cook for longer. Add the tofu to it gently just before serving to warm through.
- Serve with the spring onions on top of the soup bowl.
Nutritional data & Weight Watchers points are an approximation only.