Super Easy Kimchi Soup
La Nta Pyo’s Effortlessly Simple Kimchi Soup Recipe
Are there people who dislike tasting food while cooking? I think I had such a tendency due to some unique childhood experiences with food. While I’ve improved a lot now, in the past, due to a lack of experience in managing a household, I struggled with making typical Korean home-style dishes. However, by studying programs like ‘Sumi’s Side Dishes,’ I’ve learned a great deal and improved. Kimchi soup was the one dish I could confidently make, even as a complete novice homemaker, to the point where my husband would say, ‘Could you please make that kimchi soup you make without even tasting it?’ Don’t worry if you’re not a seasoned cook! There’s no need to make it complicated. As long as it tastes good, isn’t that all that matters, made in my own way? This recipe is incredibly simple, so anyone can follow along with ease.
Ingredients- 4 cups (800ml) water
- 1 piece dried anchovy and kelp sachet (dashipack)
- 1 cup chopped kimchi (approx. 200g)
- 1 handful bean sprouts (approx. 50g)
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1/4 tsp MSG-based salt (mat-so-geum)
Cooking Instructions
Step 1
Pour 4 cups (800ml) of water into a pot and add 1 dried anchovy and kelp sachet (dashipack). Using a sachet containing ingredients like dried anchovies, kelp, and shiitake mushrooms will provide a richer flavor.
Step 2
Simmer over medium heat for 5-10 minutes to thoroughly extract the broth. Then, remove and discard the sachet. This step creates the soup’s fundamental flavor base.
Step 3
Prepare about 1 cup of well-fermented kimchi. Chopping the kimchi smaller will make the soup cleaner and easier to eat. Using sour kimchi will result in a more tangy and refreshing broth.
Step 4
Add the prepared kimchi to the extracted broth and bring to a rolling boil over high heat. It’s important to boil it sufficiently so the kimchi softens and its flavor infuses into the broth.
Step 5
Once the kimchi has cooked a bit, stir in 1/2 Tbsp of red pepper flakes (gochugaru) to add color and a pleasant spiciness. You can add a little more if you prefer a spicier kimchi soup.
Step 6
Add 1 Tbsp of minced garlic. Garlic enhances the broth’s aroma and helps eliminate any unwanted odors. To preserve the garlic’s aroma, add it after the kimchi has cooked for a while, rather than at the very beginning.
Step 7
As it boils, skim off any foam that rises to the surface with a spoon. This will make the broth clearer and more refined, improving both its appearance and taste. Reduce the heat to medium and let it simmer gently.
Step 8
Add a handful of rinsed bean sprouts. Bean sprouts add a delightful crunch and contribute to the soup’s refreshing taste.
Step 9
After adding the bean sprouts, continue to boil for another 3-4 minutes until they are cooked. Finally, season with 1/4 tsp of MSG-based salt (mat-so-geum) to adjust the taste. You can add a little more if needed. Your delicious kimchi soup is now ready!
