Pipikaula Kimchee Soup
"This soup is great on its own or as a flavorful base for hot pot. You can even substitute the pipikaula with a slab of bacon, shrimp, or chicken to mix it up!" - Chef Nick Miguel, Development Chef de Cuisine
Ingredients
- 1 tablespoon Canola oil
- 1 pound Pipikaula, sliced into 1/4" strips
- 1 container Maika'i Kimchee
- 4 cups Maika'i Chicken Broth/Stock
- 2 tablespoons Gochujang (red pepper paste)
- 2 tablespoons Sesame oil
- 1/2 tablespoon Kosher salt, to taste
- 1/2 tablespoon Hondashi, to replace salt for more umami (Optional)
- 1/2 bunch Green onion (Optional)
- 1 pack Maika'i Firm Tofu (Optional)
Instructions
- Heat canola oil in a large pot over medium-low heat.
- Add sliced pipikaula and gochujang. Sauté until the gochujang softens and coats the meat (avoid inhaling steam—it can be spicy!).
- Stir in chicken broth and bring to a simmer.
- Cook uncovered for 30 minutes to rehydrate and tenderize the pipikaula.
- Add kimchee and season with salt or substitute Hondashi for more umami. Simmer another 15 minutes.
- Taste and adjust seasoning. Add optional tofu and green onions if desired.
- Finish with sesame oil and serve hot.
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