Ingredients with Measurements:
- 1 pound pork belly, sliced
- 2 cups kimchi, chopped
- 4 cups water
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 green onions, sliced
- 1 red chili pepper, sliced (optional)
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the pork belly and cook until browned, about 5 minutes.
3. Add the onion and garlic, and cook until softened, about 3 minutes.
4. Add the kimchi, gochujang, soy sauce, sesame oil, sugar, black pepper, and salt. Stir well.
5. Pour in the water and bring to a boil.
6. Reduce the heat to low and simmer for 30 minutes.
7. Add the green onions and chili pepper (if using) and cook for another 5 minutes.
8. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the pork belly, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
- Add tofu or mushrooms for a vegetarian version.
- Use seafood instead of pork belly for a seafood kimchi tang.
- Add noodles for a heartier meal.
Tips and tricks:
- Use older kimchi for a more flavorful soup.
- Adjust the amount of gochujang and chili pepper to your desired level of spiciness.
- Serve with a side of kimchi and rice.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of green onions on top.
Garnishes:
Green onions, chili pepper, sesame seeds.
Pairings:
Steamed rice, Korean side dishes (banchan).
Suggested side dishes:
Kimchi, pickled vegetables, steamed vegetables.
Troubleshooting advice:
- If the soup is too spicy, add more water or broth to dilute the spiciness.
- If the soup is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the pork belly thoroughly to prevent any foodborne illnesses.
Food history:
Kimchi tang is a traditional Korean soup made with kimchi and meat or seafood. It is a popular dish in Korean cuisine and is often served as a comfort food during cold weather.
Flavor profiles:
Savory, spicy, tangy.
Serving suggestions:
Serve hot with rice and side dishes.
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Region: Korean