I am making Kim Chi Soup...?!

Mince equal parts garlic and ginger, then fry in hot pan with a little sesame or peanut oil, just a few seconds, then add a chopped onion, sweat the onion, then add cubed pork shoulder, brown all sides, add as much kimchi as you like and kimchi juice, also add minced hot pepper if you want it spicy, add enough liquid to make it soup, and simmer until very fragrant and meat is tender!. You can also add hot garlic paste instead of the pepper for heat!. My Korean ex didnt like fish sauce in his food but I love it so I always add it at the end of cooking for flavor, but you dont have to!. When youre done cooking always taste and season with salt , but kimchi can be very salty so be careful of this!. also another tip, old, very ripe kimchi is the best for this soup, called chiggae by Koreans!. Good luck! and no worries even if youve never made this soup before it will still be deliceous if the Kimchi is good quality!

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