I first learned about Kimchi Soup from my good friend who spent a year (I think) in Korea. She came to visit us in Edmonton with her sister (who also taught English in Korea) and ordered this at a restaurant. I just about died and went to heaven it was so good. Spicy, warming, and filled with great textures, I also enjoyed that you ate this between spoonfuls of rice – so good!
Again; I followed Maangchi’s instructions and used the following ingredients in my version:
In a large pot, put kimchi, pork and chicken broth (about 4 cups/1 L) and bring to a simmer.
Cook for about 15 minutes, until the pork is fully cooked and the soup is well developed (e.g. kimchi “sauce” has blended well with the broth. Then add:
Cook until the rice cakes have soften to noodle-like consistency. Stir carefully to avoid breaking up the tofu.
Serve with rice, in this case use short-grain or “calrose” rice as the slightly sticky texture will be nice to spoon and dip into the broth.
Serve rice on the side, sprinkled with sesame seeds for extra texture.