Kimchi

During a recent craft night TessaBrookeLara 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!

Kimchi Soup

  • 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.
  1. 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.
  2. Toss in the kimchi and saute for a few minutes, stirring occasionally, until it is all good and hot.
  3. 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.
  4. 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).
  5. 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!


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