|
|
|
 |
|
|
Kimchee Soup - Kimchee Chighe
Korean Soup |
 |
|
1/2 lb (225g) boneless pork chop
14 oz (400g) Chinese Cabbage Kimchee
3 cups water
12 oz (340g) tofu
4 dried mushrooms, soaked in water
2 green onions
3 T salad oil
|
1. Slice pork into 3/16 in (0.5 cm). Cut Kimchee into 1/8 in (0.3 cm)length.
2. In a pan over medium heat, in hot oil, cook and stir pork.
3. When meat is nearly done, stir drained Kimchee. Reserve the Kimchee liquid.
4. Stir in the liquid and continue to cook. Add water, bring to a boil; remove from heat.
5. In a shallow saucepan, arrange cut-up tofu, mushrooms, and slivered reen onion.
6. Add (4) and heat.
|
 |
Preparation Time: |
Serves: 4 |
| Recipe Origin: Korea |
|
Submitted by: |
|
Benjaman Song
Korea |
|
|
|
|
| This recipe has been viewed 16655 times. |
|
|
|
