Hearty and Spicy Kimchi Gukbap (Kimchi Rice Soup)
Perfect for a Rainy Autumn Day! Piping Hot Kimchi Gukbap
How about a steaming bowl of Kimchi Gukbap on a drizzly autumn day? This is the delicious Kimchi Gukbap my husband and I made and enjoyed last weekend. It’s a deeply flavorful and comforting soup that warms you from the inside out, perfect for chasing away the chill.
Main Ingredients- 1/4 head of aged kimchi, chopped into bite-sized pieces
- 150g pork (neck or belly), sliced into bite-sized pieces
- 2 cups (approx. 400ml) anchovy broth
- 1/2 bowl cooked rice
- A handful of bean sprouts, rinsed
- A little bit of green onion, thinly sliced diagonally
Cooking Instructions
Step 1
Heat 1 tablespoon of olive oil in a deep pan or pot. Add the chopped aged kimchi and sliced pork. Stir in 1 tablespoon of red pepper flakes. Sauté over medium-low heat until the pork is cooked through and the kimchi is tender, stirring occasionally. This process helps to mellow the kimchi’s tanginess and enhances its savory flavor.
Step 2
Once the kimchi and pork are well sautéed, pour in 2 cups of anchovy broth. For a richer broth, you can boil it beforehand with dried kelp, anchovies, and scallion roots. Add the broth to the sautéed kimchi and pork mixture and bring it to a simmer.
Step 3
When the soup starts to boil, add the rinsed handful of bean sprouts. Continue to cook them in the soup. The bean sprouts will add a refreshing crunch and a clean, subtle flavor to the gukbap.
Step 4
As the soup reduces slightly, add the finely chopped Korean green chili pepper if you prefer a spicier kick. Season with 1 tablespoon of fish sauce. You can substitute with soy sauce if preferred. Taste and adjust seasoning with salt if needed.
Step 5
Spoon 1/2 bowl of cooked rice into a pre-heated earthenware pot (ttukbaegi). Ladle the hot, simmering kimchi soup generously over the rice. Finally, garnish with the diagonally sliced green onions. Serving in a ttukbaegi helps to keep the soup piping hot for longer.
Step 6
Gently crack 1 egg on top of the hot Kimchi Gukbap to finish. For a creamy texture, you can spoon some of the hot soup over the egg yolk to cook it to a soft-scrambled consistency. Alternatively, let the heat of the soup cook the egg to your desired doneness.
