Loading...
Ajinomoto Thailand

Kimchi Soup (Low sodium)

5.00 / 5
Intermediate
Close
Category
:
Trendy Menu
Date
:
2 October 2021
Time
:
11 AM - 12.30 PM
Status
:
100/100 Available
Class Detail :
Kimchi is a traditional Korean dish made with salted fermented vegetables which are good sources of nutrients e.g. Vitamins and Beta-Carotene. Don't be afraid of the steps/ingredients! It's really quite easy and yummy.
Ingredient
:

Vegetable oil                           1 tablespoon

Minced garlic                             ½ teaspoon

Sliced Pork Shoulder                    250 gram

Kochujang chilli sauce paste   2 tablespoon

Ajinomoto                               1 teaspoon

Sugar                                        1 teaspoon

Kimchi (cabbage)                        300 gram

Water                                                 3 cup

Japanese scallion cut into slices ½ teaspoon

Tofu cut  into bite sized cubes        300 gram

 

Topping :

Egg yolks

Scallion  cut into slices             1 tablespoon

See more
Recipe
:

1. Add vegetable oil to pan and cook garlic on medium-high until done (usually 5-7 minutes). Add sliced pork shoulder. Stir consistently.

2. Add Kochujang, Ajinomoto and sugar, cook it well. Add Kimchi, turn the heat down to low and stir it together.

3. Pour the water and let it boil.

4. Add Japanese scallion and tofu. Stir gently and let it boil again.

5. Serve with egg yolk and scallion.

See more
Kimchi Soup (Low sodium)
Please Select file
Kimchi Soup (Low sodium)
4.8 / 5
Intermediate
Category
:
Trendy Menu
Date
:
2 October 2021
Time
:
11 AM - 12.30 PM
Status
:
100/100 Available
Class Detail :
Kimchi is a traditional Korean dish made with salted fermented vegetables which are good sources of nutrients e.g. Vitamins and Beta-Carotene. Don't be afraid of the steps/ingredients! It's really quite easy and yummy.
Ingredient
:

Vegetable oil                           1 tablespoon

Minced garlic                             ½ teaspoon

Sliced Pork Shoulder                    250 gram

Kochujang chilli sauce paste   2 tablespoon

Ajinomoto                               1 teaspoon

Sugar                                        1 teaspoon

Kimchi (cabbage)                        300 gram

Water                                                 3 cup

Japanese scallion cut into slices ½ teaspoon

Tofu cut  into bite sized cubes        300 gram

 

Topping :

Egg yolks

Scallion  cut into slices             1 tablespoon

See more
Recipe
:

1. Add vegetable oil to pan and cook garlic on medium-high until done (usually 5-7 minutes). Add sliced pork shoulder. Stir consistently.

2. Add Kochujang, Ajinomoto and sugar, cook it well. Add Kimchi, turn the heat down to low and stir it together.

3. Pour the water and let it boil.

4. Add Japanese scallion and tofu. Stir gently and let it boil again.

5. Serve with egg yolk and scallion.

See more