Kimchi Soup Food

TRADITIONAL KIMCHI

Steps:

• Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
• Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
• Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
• Transfer kimchi to airtight containers and refrigerate for 3 days.

KIMCHI TOFU SOUP

Steps:

• Put the chili soybean paste into a pot
• Add kimchi and water and mix it well. Then, turn on fire to small until it's boiling.
• Cut soft tofu into cubes
• Once the soup is boiling add the tofu and simmering for few minutes.
• Enjoy this simple, easy, spicy and tender Korean soup.

KIMCHI SOUP

Steps:

• Heat oil in a Dutch oven over medium-high; add scallions, garlic, and ginger. Cook, stirring often, until soft, about 3 minutes.
• Add broth, soy sauce, and gochujang; bring to a boil. Reduce heat to low, and add tofu and kimchi, stirring once, until heated through, about 3 minutes. Sprinkle with Korean chives, if desired.

KIMCHI SOUP

Steps:

• Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.

KIMCHI JJIGAE (KIMCHI STEW)

Steps:

• Cut the kimchi into bite size pieces.
• Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
• Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
• Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
• Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.

PORK AND KIMCHI SOUP RECIPE

Steps:

• Combine the kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot.
• Pour in the water and bring to a boil over high heat. Cook for 30 minutes.
• Add the tofu and reduce the heat to medium-low, then cook for 10 minutes, until heated through. Add the green onions, then remove the soup from the heat.
• Serve warm and enjoy!

THE CLASSIC, KIMCHI JJIGAE

Steps:

• Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
• Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
• Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
• Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
• Serve with rice (and other side dishes).

KIMCHI NOODLE SOUP WITH DUMPLINGS

Steps:

• If using dried shiitake mushrooms, rehydrate them overnight or soak in a bowl boiling hot water then cover for 5 minutes. Slice the rehydrated mushrooms into small 1/2-inch thick pieces. Don't discard the mushroom water! You can mix that in the soup base later on.
• Heat a medium sized pot over medium. Add in the sesame oil. Sauté the vegan kimchi for 2 minutes. Add in the vegetable broth or water. Add in the garlic, mushrooms, soy sauce, miso paste, gochujang, and salt, to taste.
• Cover the pot and leave to boil over medium heat, around 5 minutes. Once the soup boils, add in the enoki mushrooms or other mushrooms (if using), bokchoy or other leafy greens, and dumplings.
• Cook the veggies and potstickers for a few minutes until cooked through. The dumplings will float once cooked. You can remove the veggies and dumplings from the pot to avoid from overcooking and place then place them in a bowl while you cook the noodles.
• Place the noodles in the soup and cook until still very chewy to avoid overcooking, usually 2-3 minutes less than package instructions, since it'll continue to cook in the hot soup later.
• Once the noodles are still very chewy, turn off the heat. Transfer the soup and noodles into a bowl with the veggies and dumplings.
• Top with some sesame seeds and green onions, if desired. Enjoy your bowl immediately, while still hot! You can also enjoy this with more kimchi on the side.

KIMCHI AND TOFU SOUP

Steps:

• Heat sesame oil in a pan and sauté kimch for a few minutes.
• Add 2 cups of water or vegetable stock, tofu, bean sprouts, and mushrooms.
• Cover and bring to boil. Reduce heat and cook until vegetables are soft.
• Add scallions and cook a few more minutes.
• Adjust the taste with some salt (about 1/2 tsp).
• Transfer the soup to bowls, infuse love and serve!

KIMCHI JJIGAE (KIMCHI SOUP)

Steps:

• Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
• Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
• Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
• Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

KIMCHI NOODLE SOUP WITH WILTED GREENS

Steps:

• Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
• In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.
• Stir in the kimchi and kimchi juice and cook for 1 minute.
• Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.
• Ladle the soup over the udon and garnish with scallions and other toppings to taste.

SPICY KIMCHI STEW (KIMCHI JJIGAE OR KIMCHI CHIGAE)

Steps:

• Gather the ingredients.
• Place 1/2 tablespoon of the sesame oil in a soup pot over medium-high heat; once hot, add the beef and sauté for a few minutes.
• Add kimchi to the pot and stir-fry for about 5 minutes.
• Add the remaining oil, onion, garlic, gochujang, gochugaru, and soy sauce, mixing to combine. Pour the water into the pot and bring to a boil. Reduce the heat to a simmer.
• Cook for 10 minutes and add the tofu.
• Continue cooking for another 10 to 20 minutes, adding the scallions at the very end.
• Serve the stew immediately, accompanied by steamed white rice if you like.

KIMCHI SOUP

Steps:

• Cut the pork and wash the enoki mushrooms
• Stir-fry pork in a hot pot with cooking wine
• Pour the broth, if there is no broth, put it in the second wash of rice water or direct water
• Bring the soup to a boil. Pour the kimchi and juice into the pot, add a spoonful of soy sauce and a spoonful of Korean miso, bring to a boil, cover, turn to a low heat and cook for about 8 minutes.
• Open the lid and add the enoki mushrooms. Here is a long time. The mushrooms are added to increase the umami taste of the soup, so you can put mushrooms or oyster mushrooms. It depends on everyone's preference. Anyway, I have tried them. The taste is also very good.
• Boil on and off the fire, and a simple dish is completed. The taste is delicious, slightly spicy and slightly sour, and it is very appetizing. Bring a bowl of white rice to eat in this mediocre spring.

KOREAN KIMCHI SOUP

Steps:

• The first step is to prepare dried whitebait, thick kelp, and pure water to boil the base soup. Whitebait and thick kelp are sold in Korean supermarkets. Some people say that there is no base soup and use rice-washing water instead. The starch in the rice-washing water will remove The soup thickens, and Taomi Shui is suitable for making miso soup. Anyway, I would rather use clean water than Taomi Shui to make kimchi soup.
• Turn on the medium heat soup pot and fry the whitebait (about 10 seconds) to remove the fishy smell, pour in water, and then add the kelp flakes. After the water is boiled, remove the foam and immediately turn off the fire and let it stand for half an hour. Then you can prepare other ingredients Now, the time for all other ingredients to be prepared is almost the same. Use a sieve to filter out the whitebait and kelp, leaving only the soup for later use.
• The vegetables are prepared as shown in the figure, and the amounts are all on it, so I won't specify them one by one.
• What kind of pork do I have at home? What kind of meat is used? I used foreleg meat. The kimchi was cut into small pieces. I can't find the photo of kimchi. I remember to take it. It's strange.
• Turn on a low heat pan, pour some sesame oil into the garlic and stir fry until the aroma is fragrant, then add the pork to medium high heat and stir fry, sprinkle some black pepper and fry until the meat turns white.
• When the meat is white, put the cut kimchi and stir fry (2-3 minutes). I like spicy food, so I added a little chili powder.
• After the kimchi is sautéed, change the soup pot and add the previously boiled base soup to a high heat and boil it. After it is boiled, turn to a low heat and simmer for about 20 minutes.
• Add the sliced onions after 20 minutes. The top right picture shows the whitebait-flavored seasoning. In fact, you don't need to add this at all, because the bottom soup was made with whitebait, but my husband likes restaurant flavors, so I added it. , Taste the saltiness and add some salt according to personal taste, and finally enlarge the onions and sharp peppers to turn off the heat, and it's done.

KIMCHI SOUP WITH TOFU AND CLAMS

Steps:

• Heat oil in a 4-6-qt. Dutch oven or large heavy pot over medium until hot. Add onion and garlic and cook, stirring often, until onion is softened, 3-5 minutes. Add kimchi along with its juices and cook, stirring often, until kimchi begins to caramelize and stick to bottom of pot, 8-10 minutes. Add 4 cups water and increase heat to medium-high to bring to a boil. Reduce heat as needed to maintain a simmer and cook, stirring occasionally, until some of the liquid is evaporated and flavors have melded, about 15 minutes.
• Spoon a few tablespoons of soup into a small bowl. Add miso and salt. Stir until miso loosens to a smooth sauce-like consistency, then stir back into soup (this helps avoid any lumps of undissolved miso).
• Add clams to soup. Cover and cook, stirring occasionally, until clams open, 5-7 minutes depending on size (discard any clams that do not open after 15 minutes). Mix in butter, then add tofu. Give soup one very gentle stir just to incorporate tofu (be careful not to break it up too much). Continue to cook soup, undisturbed, just until tofu is warmed through, 1-2 minutes. Taste and season with salt if needed.
• Divide soup and clams among bowls. Top with scallions.