Kimchi is an incredibly versatile condiment that adds a delicious burst of flavour to most meals. This pork belly kimchi soup is a traditional recipe for using up sour kimchi (kimchi that has aged for more than 5 days).
Using kimchi as the vegetables and flavour for this recipe reduces the prep-time, making it perfect for busy weeknights.
Since kimchi is probiotic and prebiotic, it is also a good way to feed your microbiome.
Creating your Own Signature Soup
Pork belly kimchi soup is the perfect base for your own signature kimchi-inspired soup. Here are a few suggestions:
- If you skip the tofu, then this soup is keto, paleo and low carb. The only trick is if you are super strict about your low-carb diet, then you’ll want to make homemade kimchi without carrots. However, fermentation will reduce the carbs in all of the kimchi vegetables, so store-bought kimchi is probably just fine.
- Turn this soup into a filling noodle bowl by adding a 200g package of rice noodles or soba noodles to the soup pot for the final 10 minutes of cooking.
- Alternatively, serve the soup with rice.
- Traditional kimchi is quite spicy, so make this soup kid-friendly by using non-spicy vegetarian kimchi. (That’s what I always do, so my kimchi is not very red.)
- Not a fan of kimchi? Then use two cups of diced vegetables, adding them during the last 5 minutes of boiling. I recommend carrots, sweet peas and broccoli.
- This soup is definitely not vegan, however, if you’re looking for a meat-free meal, check out my vegan kimchi soup recipe.
Pork Belly Kimchi Soup
This quick and easy pork belly kimchi soup is warming and delicious. It is perfect for a busy weeknight dinner. See the suggestions above for turning this soup into a keto-friendly soup or a noodle bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 3–4 1x
- Category: Soup
- Cuisine: Korean
- 1/2 lbs pork belly
- 2 spring onions
- 2 garlic cloves
- 1 package of firm tofu
- 3 tbsp soy sauce
- 5 cups of water
- 2 cups of kimchi brine
- 3 cups of kimchi vegetables
- Slice the pork belly into bite-sized strips.
- Dice the spring onions and garlic. Cut the tofu into bite-sized cubes.
- Put the water, pork belly, spring onions, garlic, soy sauce and tofu into a large pot.
- Bring to a boil and simmer for 30 minutes with the lid on.
- After 30 minutes, either stir the kimchi into the boiling broth to lightly cook the ginger and onions. Or to keep the kimichi probiotic, serve the soup first, then add a spoonful of kimchi into each individual bowl.
Keywords: kimchi, keto, paleo, gluten-free, low-carb, probiotic, healthy, Asian, traditional, simple, 10-ingredients or less, kid-friendly, dinner