Shredded Pork and Sour Kimchi Soup

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Preparation info

  • Difficulty

    Medium

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

A great way to use kimchi that’s been in the refrigerator awhile and is perhaps too sour to eat on its own, this soup could not be simpler. If you’d like, use less pork and stir a diced block of firm tofu into the soup in the evening.

Ingredients

  • 2 pounds (910 g) well-trimmed boneless pork shoulder or country-style ribs, cut into large chunks
  • About cups (375 g) kimchi, the more sour the better
  • 6 cups (1.4 L) vegetable stock or chicken or turkey stock
  • About 3 tablespoons Chinese light soy sauce
  • 1 to 2 tablespoons rice vinegar
  • Gochujang to taste (see Note)

Method

Morning

Put the pork, kimchi, and stock in the slow cooker. Cover and cook on low for 8 hours.

Evening

Turn the cooker to high. Using a slotted spoon, transfer the pork to a bowl (it’s fine if some kimchi comes along). With two forks, shred the pork, then return it to the cooker to reheat. Season the soup with soy sauce, vinegar, and gochujang (push the pepper paste through the holes in the slotted spoon to speed its distribution) and serve.