It has been really cold the past couple of days. This past Saturday we finally had some flurries but nothing that stayed frozen. (I was still excited by it though...crazy girl from Hawaii!)
I've been in a soupy mood but am sort of getting tired of miso or tomato based soups, so I tried something new.
Kim chee chige. A hot pot of veggies, pork and kim chee.
I surfed the internet and combined a little of this with that and this is what I came up with.
Kim Chee Chige : four servings or less depending on the size of your bowl
6 slices pork belly, sliced into bite sized pieces
1 eringi mushroom, sliced on the angle
1/2 carrot, unpeeled and sliced on the angle
1/2 yellow onion, sliced thin
1 shironegi (leek), sliced on the angle, including the green part
1 gobo (burdock), sliced on the angle
100 grams won bok kim chee
1 tablespoon sake (rice wine)
3 cups water
1 teaspoon miso (soy bean paste)
2 teaspoons shoyu (soy sauce)
1 teaspoon sesame oil
After preparing all the veggies and pork, put the pork and yellow onion into a pot to brown.
Add sake to deglaze, scrape bits off bottom.
Add water and veggies.
Bring to a boil, then turn heat down to a simmer.
Simmer for 10 minutes.
Add miso, shoyu & sesame oil.
Add kim chee.
Serve over rice or with rice on the side.
NOTES: Okay, so it still had some miso in it and I don't think this would be considered "true Korean cuisine", but this soup had a lot of flavor. I ate this with rice in my bowl and some Korean nori on the side. I will definitely be making this again, especially since Satoshi (who doesn't like Korean food) said it was "oishii" (delicious).
p.s. You can use what vegetables are available where you are. Also, if you want to make it hotter, you may want to add some ground Korean chili pepper.
I will also be sending this to Deb for her Souper Sundays, her round-up is posted every Sunday! Check it out or if you have a soup recipe, add it to her round-up.
Wow, the week has flown by, hope you have a great weekend!