Kimchi soup
Origin of the recipe
Kimchi Guk Soup is one of the most famous Korean soups. Its name comes from the traditional kimchi sauce, which contains soybean paste, fermented rice, hot chili peppers, ginger, and other ingredients. Kimchi soup is easy to prepare and will delight any fan of spicy dishes and Asian flavors. It's very filling and rich in protein thanks to the soybean paste, eggs, and tofu.
What do you need for cooking?
Ingredients
-
Miso paste
-
Egg
-
Tofu
-
Kimchi sauce
-
Dried wakame seaweed
-
Fish broth
-
Soy sauce
-
Green onions
-
Sesame seeds
-
Water
Kitchen utensils
- Knife
- Board
- Spoon
- Pot
Step-by-step recipe
Step 1:
Pour 2 liters of water into a saucepan.
Step 2:
Add miso paste, stir and cook for 1 minute over medium heat.
Step 3:
Stir, add 1 tablespoon of fish stock granules and 2 tablespoons of kimchi sauce, stir and cook for 1 minute over low heat.
Step 4:
Break 2 eggs into a bowl, mix and gradually, stirring, add to the soup.
Step 5:
Add 3 tablespoons of soy sauce.
Step 6:
Cut the tofu into cubes and add to the soup, stir.
Step 7:
Add 5g of dried wakame seaweed, stir and cook for 1 minute over low heat.
Step 8:
Remove from heat and let sit for 5 minutes.
Step 9:
Serve with 2 tablespoons of sesame seeds added to the bowl and garnished with thinly sliced green onions and chili rings.
Cooking tips
Wakame seaweed is the same as miyeok seaweed in Korean cuisine, and miso paste is the same as Doendang paste.
Korean soups are served with boiled rice, kimchi, and various panchan (sides).
