Korean Aunt’s Special—Korean Kimchi Tofu Soup

Every time I go for Korean food, I can’t resist ordering stone pot bibimbap and tofu soup. In the melting pot of North America, there’s a variety of cuisines and friends from all over the world.

Because of my love for Korean tofu soup, I used to order it every few days, and for two people, it cost $15.99, not to mention the parking fee of $10 in downtown Toronto. It wasn’t cost-effective at all!

So, I decided to seek guidance from a Korean aunt—a dedicated home cook. She explained every step in detail, and indeed, the taste is absolutely on par with Korean restaurants! I vouch for its deliciousness. 😋

It uses simple ingredients commonly found at home, yet it makes the best Korean soup.

Ingredients:

• Kimchi: 50-80g
• Egg: 1
• White pepper: as needed
• Half a green onion
• Soft tofu: 1 block
• Red pepper flakes: 1-2 tbsp
• Onion: 1/4
• Minced pork: 3-5 tbsp
• Korean soy sauce/light soy sauce: 2-3 tbsp
• Salt: 1/3 tsp
• Sugar: 1/2 tsp
• Garlic: 5-6 cloves
• Green onion: 1-2 stalks

Instructions:

1. Heat 2 tablespoons of corn oil/olive oil in a pot, then add 1 tablespoon of sesame oil. (Note: If possible, use a combination of both oils for a superb flavor.)
2. Stir-fry onions and green onions until fragrant. (Note: If you don’t have green onions, you can skip them; it won’t affect the main taste.)
3. Add minced pork and stir-fry for 3 minutes.
4. Add minced garlic, 1/3 teaspoon of salt, and continue stirring.
5. Add red pepper flakes, sugar, and stir for 2 minutes over medium-low heat.
6. Pour in Korean soy sauce (or regular soy sauce if you don’t have the Korean version).
7. Add kimchi and stir-fry for one minute.
8. Pour in about 2 large bowls of water (approximately 500ml).
9. Add a large piece of tofu. (Note: No need to cut it with a knife; use a spoon or chopsticks to break it into small pieces.)
10. Bring to a boil over high heat, then simmer over medium-low heat for 3-5 minutes. Finally, add a little white pepper.
11. Before turning off the heat, crack an egg into the soup and quickly stir to create egg flowers.
12. Sprinkle with a few chopped green onions. This is definitely a bowl of Korean kimchi tofu soup that will surprise you and make you unable to stop eating.