Karina’s Korean Pork Soup with Firm Tofu and Buckwheat Noodles
– 250 g heart smart (lean) pork, diced
– 2 cups roughly-chopped kimchi
– 500 g firm tofu, diced into moderate-sized chunks
– 1 tablespoon sesame oil
– 2 tablespoons chilli paste
– 2 tablespoons soy sauce
– 3 free-range eggs to serve
– 3 spring onions, roughly chopped
– 2 teaspoons red pepper powder
– 1.5 teaspoons sugar
– 2 teaspoons soy sauce
– 1 tablespoon sesame oil
– 2 teaspoons garlic, minced
– One pinch of cracked black pepper
– 1 whole onion, sliced thinly
– 2 1/2 cups water
– 2 servings of buckwheat noodles
– 2 tablespoons of toasted sesame seeds, to garnish
– 1 spring onion, sliced thinly, to garnish
– A small sprinkle of sesame oil, to garnish
Place your broth ingredients in a pot, then gradually bring to the boil. After your broth has boiled for approximately 2-3 minutes, reduce the heat to a low heat, then simmer your broth for 8 minutes. Turn the heat to ‘off,’ then put your broth aside.
Cook your buckwheat noodles one minute under the packet directions time. Drain well, then leave your noodles to soak in icy-cold water.
Toast your sesame seeds by placing your seeds into a dry pan (no oil). Turn the heat to medium, then sway your pan side to side, ensuring to toast on both sides. Watch your sesame seeds for the entire 2 minutes you are toasting them, as they can burn easily. Once a slight golden colour, turn the heat to ‘off,’ then set aside.
Mix your pork with your pork marinade, in a small bowl. Heat your oil in a small-medium sized pot, then caramelise your pork, along with your pork marinade and chilli sauce. Once your pork is seared on all sides, add the kimchi, then continue to stir fry for 1-2 minutes. Add your broth, then bring to the boil. Once your broth has been boiling for 5 minutes, reduce your heat to ‘low,’ then simmer for 10 minutes with the lid off. Add your chunks of tofu, your soy sauce and two of your spring onions, sliced roughly. Simmer for a further 5 minutes.
Your soup will now be cooked, so all you’ll need to do is whip up your three eggs into your bowl, along with some cracked black pepper, until well combined. Pour this egg mixture onto the top of your piping hot pot of soup, until the egg ripples apart and is cooked (this process should only take about 30 seconds).
Compiling the beauty:
Drain your icy-cold buckwheat noodles well, then serve in a small bowl. Sprinkle a very small drizzle of sesame oil, followed by a sprinkle of your toasted sesame seeds, then a small amount of your thinly sliced spring onion.
Ladle your spicy Korean Pork Soup into your bowl. Enjoy your buckwheat noodles either dunked into your spicy soup or eaten separately as an appetiser.
Serves 2 generously