Korean Pork and Cabbage Soup

IT’S SO COLD OUT! So cold. I was gonna make kimchi soup for dinner but my friend was coming over who is allergic to fish sauce, and you might not know this, but there is fish sauce in kimchi. So I pulled back and instead tried to mimic the flavors of kimchi in the soup without using the actual stuff. The soup came out great and was loaded with the kind of stuff I like to eat with korean food, like rice cakes, tofu, and mushrooms.
Pork and onions browning in the pot first. Carrots go in next along with bean paste and pepper paste. Then some water, vinegar, and lots of chicken stock. I used live cider vinegar because I felt like it gave more of that fermented flavor that kimchi has. Then the cabbage of course. These are the yummy gummy korean rice cakes. Rice cakes, tofu, and mushrooms in the pot. This soup was great! Perfect on a cold cold night. I topped it with some chiles that were soaked in rice vinegar and sesame oil. It made it really spicy! I had plenty of leftovers and I ate it for lunch and dinner the next few days.

Korean Pork and Cabbage Soup

For:  10 Bowls

  • 1 Pound Ground Pork
  • 1 Onion (diced)
  • 3 Cloves Garlic (grated)
  • 2 Inches Ginger (grated)
  • 2 Carrots (diced)
  • 1 Large Tablespoon Korean Pepper Paste (gochujang)
  • 1 Large Tablespoon Korean Bean Paste (doenjang)
  • 2 Quarts Chicken Stock
  • 1 Cup Live Apple Cider Vinegar
  • 3/4 Head Cabbage (shredded)
  • 1 Package Enoki Mushrooms
  • 2 Cups Korean Rice Cakes
  • 1 Package Tofu (medium firmness)
  • Korean Chile Flake
  • Water
  • Thai Chiles
  • Scallions
  • Rice Vinegar/Sesame Oil

Instructions

  1. Brown up the pork with the onion. Add in the ginger and garlic and cook 2 minutes. Add in the carrot and cook 1 minute. Add in the bean and chile pastes and cook 2 minutes. Add in the liquids. Add in the cabbage. Stir and cook about 15/20 minutes until cabbage is tender. Add in the tofu and rice cakes. Cook 10 minutes. Add in the mushrooms and cook 2 minutes. Add water if needed. Taste for seasonings and add salt if needed.
  2. For the topping, cut the chiles and and scallions. Mix the chiles with rice vinegar and sesame oil. Let it sit for 20 minutes before using.