Kimchi Soup

Quality of Kimchi Matters:

• Fermentation is key: The quality of kimchi plays a huge role in the flavor of the soup. Opt for kimchi that has been fermented for at least a few weeks. Well-fermented kimchi will bring a tangy, umami-packed flavor that is perfect for the soup. If you're using store-bought kimchi, look for one that has a deep, sour taste, not too fresh or sweet.

Balance the Flavors:

• Spicy, sour, and savory balance: Kimchi Pork Soup is a harmonious mix of spicy, sour, and savory elements. Don’t be afraid to adjust the seasoning as you cook. If the soup is too sour, add a touch of sugar or honey to balance it. If it's too spicy, consider adding a bit more broth or a dash of coconut milk to mellow out the heat without losing the soup’s rich flavor.

Meat Selection:

• Pork Shoulder for Tenderness: Pork shoulder or pork belly are the best cuts for this soup because they become melt-in-your-mouth tender when simmered. If you prefer a leaner option, you can use pork loin, but it won't have the same richness.

Slow Cooking for Depth:

• Low and slow cooking: For the best flavor, cook the soup slowly. If you're using a stovetop, simmering the soup for at least an hour (or longer) will allow the pork to become tender and the flavors to meld. If using a slow cooker or Instant Pot, make sure to adjust cooking times for optimal tenderness and flavor development.

Noodles or Rice:

• Serve with rice: This soup is typically served with steamed rice to balance the spiciness and add a comforting texture. If you prefer noodles, consider adding them towards the end of cooking, allowing them to absorb some of the flavorful broth.

Vegetarian Version:

• Substitute with tofu or mushrooms: For a vegetarian version, swap the pork with tofu, tempeh, or a variety of mushrooms. Shiitake or oyster mushrooms work particularly well for their meaty texture and ability to soak up the rich broth.

Don't Skip the Garnishes:

• Top with fresh herbs: Garnish your soup with finely chopped scallions, a sprinkle of sesame seeds, and perhaps a dash of gochugaru (Korean chili flakes) for extra heat. A drizzle of sesame oil adds a lovely depth of flavor as well.

Customize the Heat:

• Adjust heat with gochugaru: If you prefer a milder soup, reduce the amount of gochugaru (Korean chili flakes) or use a milder kimchi. If you like more heat, you can add extra gochujang (Korean chili paste) or fresh chili peppers.

Freezing and Reheating:

• Freeze without noodles: If you plan to freeze the soup, avoid adding noodles as they may become soggy. You can always add fresh noodles when reheating. Freezing the soup helps intensify the flavors as it sits and allows the broth to thicken.

Fermented Flavor Development:

• Let the soup sit: Kimchi Pork Soup can taste even better the next day. If you have time, let the soup rest in the fridge overnight. This allows the flavors to deepen and meld together, offering an even more robust and delicious broth.