Ultimate Korean chili soup2012-06-27
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This is a hearty soup that is perfect for the cold winter season. I love Korean food because it’s so rustic and hearty. It’s actually my favorite comfort food!
Part I – the stock
- 1 packet of dashi
- *2 cubes of Thai pork stock
- 1 tablespoon soy sauce
- 1 tablespoon of mirin
- 1 tablespoon gochujang (Korean chili paste)
- 2 tablespoons Korean chili flakes
- 1 carrot, cut into big chunks
- 1 onion, peeled
- 1 3-cm knob of ginger, peeled
- Add all ingredients to a 3-L stock pot.
- Add 2L water. Bring to a boil. Simmer for an hour.
- Taste and add more soy sauce or chili as desired.
* If you have pork or chicken stock, all the better. This is a quick way to make flavorful soup.
Part II – Pork dry rub
- 1 tbsp sea salt
- 1 tbsp Szechuan pepper
Crush the sea salt and pepper in a pestle and mortar until well blend. Rub the salt/pepper mixture on a 500gr piece of boneless pork cutlet. Let stand for 20min.
Preheat the oven at 190 degrees Celsius.
In a cast iron pan, brown the pork on all sides until golden brown. Place the whole pan in the oven and roast for 25min. or until the pork is cooked inside ( test for doneness by sticking a knife in the middle of the meat and the juice running out should be clear).
Let the meat rest at room temperature for 20 min. Slice the meat thinly against the grain.
Cook up some udon or egg noodles.
Assemble the soup. Place some noodles in a large soup bowl. Add the soup stock. Top with some pork sliced and a sofy boiled egg, sliced in half. Sprinkle with some finely chopped spring onions.