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Vietnamese-Korean Fusion Soup
Rated 5.0 stars by 1 users
Cuisine
Vietnamese-Korean
This bold Vietnamese-Korean fusion soup brings together the comforting flavors of canh hẹ đậu phụ and the spicy depth of kimchi-jjigae. Savory marinated pork is simmered with tangy kimchi, gochujang, and gochugaru to create a rich, flavorful broth. Soft tofu and fresh garlic chives add balance, texture, and a burst of freshness to every bite. It’s a warming, satisfying dish that’s perfect served hot with a bowl of rice.
Recipe Source: MMBonAppetit
Ingredients
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½ lb ground pork
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1 tsp bouillon
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2 tsp Red Boat Fish Sauce
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¼ tsp ground black pepper
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1 large shallot
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10 oz garlic chives
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1 lb soft tofu (not silken tofu)
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1 lb napa cabbage kimchi
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¼ cup kimchi juice
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1 tbsp vegetable oil
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6 cups of water
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2 tsp gochugaru
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1 tbsp gochujang
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3 tsp white granulated sugar
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1 tbsp fish sauce (+ more to taste)
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2 tsp sesame oil
Pork and Marinade
Soup
Directions
Mince half the amount of shallot and thinly slice other half.
Place the ground pork in a bowl along with the minced shallot, bouillon, ground black pepper, and fish sauce. Mix well to combine and set aside.
Wash, cut to remove tough white end of garlic chives, then cut into ~1-inch lengths.
Drain, then gently cut soft tofu into bite-sized cubes.
Squeeze/spoon out kimchi juice from the kimchi. If using whole cabbage kimchi, cut into bite-sizes pieces.
Heat a large pot on medium.
Add oil along with sliced shallot and sweat until fragrant.
Add in the pork and sauté, breaking up the chunks until no longer pink.
Add in the kimchi and sauté briefly for a minute.
Add in water, kimchi juice, gochugaru, gochujang, sugar, sesame oil, bouillon, and fish sauce. Stir to combine.
Cover and let cook for 10 minutes.
Add in the tofu, cover, and cook for another 5 minutes.
Add in the garlic chives, mixing them in gently to not break the tofu, and let cook for 2-3 more minutes.
Season to taste with more fish sauce if needed and serve immediately with rice.
