Spicy and Refreshing Kimchi Soup (Chef Yoo Gui-yeol’s Recipe)
Spicy and Refreshing Kimchi Soup (Chef Yoo Gui-yeol’s Recipe)
Best Recipe Kimchi Soup
Hello! A hearty meal starts with a comforting soup. Kimchi is a staple that graces our tables daily, and its versatility in cooking is incredible. Today, we’ll be making Kimchi Soup following the renowned recipe from Chef Yoo Gui-yeol featured on ‘Best Recipe.’ This soup is simple yet boasts a profound depth of flavor, making your dining table even more delightful!
Kimchi Soup Ingredients- 200g Kimchi (well-fermented napa cabbage kimchi)
- 5 cups (1L) Water
- 1 Cheongyang chili pepper (optional)
- 10g Green onion (approx. 5cm length)
- 20g Onion (approx. 1/8 medium onion)
- 20g Dried anchovies for broth (head and guts removed)
- 80g Kimchi brine
- 2 tsp Minced garlic
- 1 tsp Red pepper flakes (gochugaru)
- 1 tsp Soy sauce for soup (guk-ganjang)
- 2 sheets Roasted seaweed (gim, for garnish)
Cooking Instructions
Step 1
First, let’s prepare the kimchi. Gently shake off any excess filling from the kimchi, then chop it into small, bite-sized pieces. It’s also beneficial to include the kimchi brine, as it adds a deeper flavor to the soup. If your kimchi is too sour or has an off-smell, you can rinse it lightly under cold water before using.
Step 2
Next, we’ll prepare the dried anchovies for the broth. Removing their heads and intestines is crucial for a clean and refreshing soup base. Thinly slice the onion. Cut the green onion into 5cm lengths, then halve them lengthwise and slice diagonally. For the Cheongyang chili pepper, remove the seeds, halve it lengthwise, and then slice thinly. Add this if you enjoy a spicy kick; otherwise, feel free to omit it.
Step 3
Now, place the prepared dried anchovies in a pot and lightly stir-fry them over low heat. This removes any fishy odor and adds a nutty aroma. Once the anchovies are lightly toasted, pour in 5 cups (1L) of water and bring it to a boil. When the water boils, add the finely chopped kimchi and the kimchi brine.
Step 4
It’s time to season the soup! Add 2 teaspoons of minced garlic, 1 teaspoon of red pepper flakes (gochugaru), and 1 teaspoon of soy sauce for soup (guk-ganjang) to enhance the flavor.
Step 5
Add the thinly sliced onion, followed by the sliced Cheongyang chili pepper and green onion. Remember, the Cheongyang chili pepper is optional, so be sure to include it if you desire a spicier soup!
Step 6
To maintain a crisp texture in the kimchi soup, it’s best to boil it directly rather than stir-frying the kimchi beforehand, which can make it mushy. This method allows the delicious flavors of the kimchi to infuse beautifully into the broth. Simmer for about 7 to 10 minutes, depending on your desired level of tenderness.
Step 7
Finally, let’s prepare the garnish. Lightly roast the dried seaweed (gim) on a dry pan. Roasting enhances its savory aroma and gives it a more appealing color.
Step 8
You can use the roasted seaweed as is, but crumbling it makes it easier to serve. Place the roasted seaweed in a plastic bag and gently crush it with your hands. This way, the seaweed flakes won’t scatter, making for a neat presentation.
Step 9
And there you have it! A perfectly delicious Kimchi Soup, rich and wonderfully spicy. Though made with simple ingredients, it’s a satisfying dish that can be enjoyed as a main course. Serve it hot with a bowl of rice for a delightful meal!
