During a recent craft night Tessa, Brooke, Lara and I made kimchi. Erin showed up in time to witness my squid carving skills- video below! We followed this recipe but made a mistake and added way too much chili powder so in the kimchi soup recipe below I’ve added an instruction to accommodate very spicy kimchi. Apparently the heat subsides a little with fermentation. It’s delicious all the same!
- 1 package of kimchi (about 1 1/2 cups or 3/4 cup of extra spicy kimchi)
- 4 cloves of garlic, minced
- 1 tbsp. of cooking oil + 1/2 tbsp of sesame oil
- Hot water or 2-3 cups of broth (I use veggie or chicken broth…even a bit of miso dissolved in hot water, but just a little)
- Some thinly sliced green onion for garnish/extra awesome
- Optional: toss in a fist full of chopped dark leafy greens, or a small chopped tomato, a beaten egg or two, some shrimp or chopped up cooked chicken.
- First warm up the oil in the bottom of a pot and add then garlic. It’s your choice as to whether to saute them until soft or to brown them a little bit.
- Toss in the kimchi and saute for a few minutes, stirring occasionally, until it is all good and hot.
- Take your hot water/broth/miso or a bit of water and broth or miso and pour over the kimchi and garlic mix until just covered. Too much water can dilute a good thing. Think stew more than soup here.
- Bring everything to a boil and then simmer for a few minutes. Toss in shrimp and cook until done, if you’d like. Toss in the greens, tomato and egg and cook until egg is set (a couple of minutes).
- Sprinkle in the green onions and serve on its own or over some rice vermicelli noodles ( or whichever noodles you like best or have handy) or with a bowl of sticky rice on the side.
Photos and video by Tessa. I’m a bit of a newbie when cleaning the squid, and yes, those things that look like plastic are squid cartilage!