Ingredients with Measurements:
- 1 cup of kimchi, chopped
- 1/2 cup of pork belly, sliced
- 1/2 cup of tofu, cubed
- 1/4 cup of scallions, chopped
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of garlic, minced
- 4 cups of water
- Salt and pepper to taste
Special Equipment Needed:
- Mason jar or any heat-resistant jar with a lid
Step-by-Step Instructions:
1. In a skillet, cook the pork belly until browned and crispy. Set aside.
2. In a large mixing bowl, combine the chopped kimchi, tofu, scallions, gochujang, soy sauce, sesame oil, and garlic. Mix well.
3. In a mason jar, layer the cooked pork belly and the kimchi mixture.
4. Pour 4 cups of water into the jar, making sure to leave some space at the top.
5. Close the lid tightly and shake the jar to mix the ingredients.
6. Place the jar in a pot of boiling water and let it simmer for 20-25 minutes.
7. Remove the jar from the pot and carefully open the lid.
8. Season with salt and pepper to taste.
9. Serve hot and garnish with additional scallions if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmering temperature: 212°F (100°C)
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories per serving: 280
Fat: 18g
Carbohydrates: 11g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Tofu can be substituted with mushrooms or zucchini.
- Gochujang can be substituted with sriracha or red pepper flakes.
Variations:
- Add noodles to the jar for a heartier soup.
- Use vegetable broth instead of water for a vegetarian version.
- Add a boiled egg on top for extra protein.
Tips and Tricks:
- Make sure to leave some space at the top of the jar to prevent it from overflowing while simmering.
- Use a towel or oven mitts to handle the hot jar.
- Adjust the amount of gochujang according to your preferred level of spiciness.
Storage Instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a bowl and garnish with scallions and sesame seeds.
Garnishes:
Scallions and sesame seeds
Pairings:
This soup pairs well with steamed rice and a side of Korean-style pickled vegetables.
Suggested Side Dishes:
Steamed rice and Korean-style pickled vegetables
Troubleshooting Advice:
- If the jar lid is difficult to open, use a jar opener or run the lid under hot water for a few seconds.
- If the soup is too spicy, add more water or broth to dilute the spiciness.
Food Safety Advice:
- Make sure to use a heat-resistant jar to prevent it from cracking or breaking while simmering.
- Use caution when handling the hot jar and lid.
Food History:
Kimchi Nangchang Jar Soup is a traditional Korean soup that originated in the Nangchang region of Korea. It is a popular dish during the winter months and is known for its spicy and tangy flavors.
Flavor Profiles:
This soup is spicy, tangy, and savory.
Serving Suggestions:
Serve this soup as a main dish for lunch or dinner.
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Region: Korean