Soup > Asian Soups > Korean Soups > Spicy Soup

Spicy Mulkimchi Soup Recipe

Ingredients with Measurements:
- 1 pound of pork belly, sliced
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 cup of mulkimchi, chopped
- 4 cups of chicken broth
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of gochugaru (Korean chili flakes)
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste

Special equipment needed:
- Large pot or Dutch oven

Step-by-step instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

2. Add the pork belly and cook until browned, about 5-7 minutes.

3. Add the onion, garlic, and ginger and cook until the onion is translucent, about 3-5 minutes.

4. Add the mulkimchi, gochujang, gochugaru, soy sauce, and sesame oil. Stir to combine.

5. Pour in the chicken broth and bring to a boil.

6. Reduce the heat to low and simmer for 20-25 minutes, or until the pork is tender.

7. Season with salt and pepper to taste.

8. Serve hot, garnished with chopped green onions.


- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the pork belly
- Low heat for simmering the soup
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 10g
- Protein: 35g

Substitutions for ingredients:
- Pork belly can be substituted with beef or chicken
- Mulkimchi can be substituted with regular kimchi
- Gochujang can be substituted with sriracha or other chili paste
- Gochugaru can be substituted with red pepper flakes

Variations:
- Add tofu for a vegetarian version
- Add rice cakes for a heartier version
- Add seafood such as shrimp or clams for a seafood version

Tips and tricks:
- Use a spoon to skim off any excess fat from the soup before serving
- Serve with a side of rice for a complete meal
- Adjust the spiciness to your liking by adding more or less gochujang and gochugaru

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 chopped green onions on top

Garnishes:
- Chopped green onions

Pairings:
- Steamed rice
- Korean side dishes such as banchan

Suggested side dishes:
- Steamed rice
- Korean-style spinach salad
- Stir-fried vegetables

Troubleshooting advice:
- If the soup is too spicy, add more chicken broth to dilute the spiciness
- If the pork is tough, simmer for a longer period of time until tender

Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat

Food history:
- Mulkimchi is a type of Korean kimchi made with radish and water. It is a popular ingredient in Korean cuisine and is often used in soups and stews.

Flavor profiles:
- Spicy, savory, umami

Serving suggestions:
- Serve hot as a main dish for lunch or dinner

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Region: Korean

Taste: Spicy, Tangy, Savory, Umami, Sour