Main ingredients 🥩
porkgochujangkimchiminced garlicgochugaruanchovy saucechicken stockonionzucchinitofu
Solo Cooking God's Spicy Kimchi Hangover Soup
A spicy hangover soup made by searing pork shoulder and stir-frying gochujang and kimchi in the rendered fat for a deep, rich broth.
🙋 Recommended for
- ⭐ Those who want a light drink with a deep, spicy broth.
- ⭐ Those who want to make a rich, flavorful kimchi dish without preparing a separate stock.
- ⭐ Those who want to deliciously use up leftover vegetables and pork at home.
Ingredients needed 🛒2 servings
- 200g pork shoulder (for stew)
- 1 tablespoon gochujang
- 1 cup sour kimchi
- 1 tablespoon minced garlic
- 1 tablespoon gochugaru
- 2 cups water
- 1 tablespoon anchovy sauce
- 1/3 tablespoon chicken stock powder
- 1/2 onion
- a small amount of zucchini
- 1/2 block tofu
Recipe 🍳
- In a pot or deep pan, add 200g of pork shoulder and cook over medium heat until the surface turns golden brown.
- Once the pork fat has rendered, add 1 heaping tablespoon of gochujang and stir-fry it with the meat to build a flavor base.
- Add 1 cup of finely chopped sour kimchi, 1 tablespoon of minced garlic, and 1 tablespoon of gochugaru. Stir-fry until the seasonings are well combined.
- Pour in 2 cups of water, then add 1 tablespoon of anchovy sauce and 1/3 tablespoon of chicken stock powder to deepen the broth. Bring to a boil.
- When the soup is boiling vigorously, add half an onion cut into bite-sized pieces, some zucchini, and half a block of tofu, in that order.
- Simmer until the vegetables and tofu are fully infused with flavor and cooked through, then serve.
- Brown the pork, then add gochujang and stir-fry in the rendered fat.
- Add kimchi, minced garlic, and gochugaru and stir-fry. Pour in water, anchovy sauce, and chicken stock powder, then bring to a boil.
- Add onion, zucchini, and tofu and simmer until the vegetables are fully cooked.
Cooking tips 💡
- You can replace the pork shoulder with other cuts like hind leg, neck, or belly.
- Stir-frying the gochujang in the pork fat first removes any raw, harsh taste and brings out a rich, deep flavor.
- For an extra spicy kick, add sliced green chili peppers during the final simmer.
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