The first time I made kimchi, it failed. It wasn’t a good recipe to begin with(so ignore my first kimchi recipe for your own sake) and I didn’t let it sit in room temperature for 1-2 days but instead put it in the refrigerator right after the making.
My goal is to make the world’s best kimchi along with the world’s best pad-thai) so I attempted for the second time. I found this kimchi video here and it’s wonderful! While watching it I realized this recipe was very similar to the one my mom used and DUH! I should’ve known, I helped her make it many times in my childhood! I didn’t use leeks or oysters but used all the rest and it turned out great…EXCEPT this time I let it sit out for too long, darn it! I let it sit out for 1 1/2 days but I think just 1 day would’ve been suffice. So it’s a little too sour right now which is actually perfect for kimchi fried rice or kimchi soup, so I made kimchi soup with it and turned out delicious. And practice makes perfect and failure means your next result will only be better right?…..RIGHT? (you better be nodding! π
1 1/2 C. sour kimchi
1/4 lb pork loin (more the better is my theory. Pork MAKES the kimchi soup.)
2 C. water
1 C. kimchi juice
1 sliced green onion
1 cup tofu (extra firm)
1 T. korean chili flakes (gochugaru)
1/2 T. korean chili paste (gochujang)
4 teaspoons soy sauce
1/2 teaspoon minced garlic
1/2 t. garlic powder
2-3 pinches of black pepper
1. Put 1 1/2 c. water in a pot to boil. In the meantime, in a pan coated with vegetable oil, fry the kimchi. Then trasnfer the kimchi to the boiling water and add pork, kimchi juice, chili flakes, paste, soy sauce, garlic, garlic powder and black pepper. Let it boil and then let it simmer for about 45-60 mins. About 10 mins. before serving, add tofu and a few mins. before serving, add the green onions.