Refreshing Kimchi Soup
Kimchi Soup: Refreshing even aged kimchi without any sour smell
While ‘golmaji’ (a type of mild fermentation on kimchi) isn’t harmful, it can alter the taste. This kimchi soup recipe removes any aged smell by rinsing thoroughly, ensuring a fresh and delightful dish.
Ingredients- 1/4 head of aged kimchi
- 1 Tbsp brown rice oil
- 1/2 Tbsp minced garlic
- 1/2 Tbsp chili powder (gochugaru)
- 1/2 Tbsp soybean paste (doenjang)
- 1 Tbsp cooking wine (mirin, etc.)
- 4 cups rice water + anchovy/kelp broth
- Green onion (sliced)
Cooking Instructions
Step 1
Slice the aged kimchi into bite-sized pieces and rinse them under cold water two to three times. Thoroughly remove any excess seasoning or ‘golmaji’ attached to the kimchi. Drain the kimchi well using a colander. Be careful not to rinse for too long, which could remove all the sourness.
Step 2
If the inner filling of the kimchi is too much or looks messy, you can remove it and use only the kimchi stems. This makes the soup clearer and prevents any sour smell. Decide whether to remove the filling based on the kimchi’s condition.
Step 3
Heat 1 tablespoon of brown rice oil in a pot over medium heat. Add 1/2 tablespoon of minced garlic and sauté until fragrant, about 1-2 minutes, stirring constantly to prevent burning. Infusing the oil with garlic adds depth to the soup’s flavor.
Step 4
Add the drained kimchi to the pot and sprinkle with 1/2 tablespoon of chili powder. Sauté together for a few minutes until the kimchi softens slightly and the chili powder is well incorporated. Stirring the kimchi as it sautés will help release its flavor.
Step 5
Add 1/2 tablespoon of soybean paste and 1 tablespoon of cooking wine (like mirin) to the pot. Stir well to coat the kimchi with these seasonings. The soybean paste helps to neutralize any aged flavor and adds a savory depth, while the cooking wine enhances the overall aroma and taste. Sauté for another minute.
Step 6
Pour in 4 cups of rice water and kelp broth (or anchovy broth) into the pot. Rice water makes the soup smoother and richer, while kelp broth adds a distinct umami flavor. Ensure there is enough liquid to cover the kimchi.
Step 7
Bring the soup to a boil over high heat. Once it starts boiling, reduce the heat to medium-low. Cover the pot and let it simmer for 10-15 minutes, or until the kimchi is tender. Skim off any foam that rises to the surface for a clearer broth. For a richer taste, you can add the liquid in stages: add about a cup, bring to a boil, then add another cup and repeat.
Step 8
Once the kimchi is tender and the broth has developed a refreshing flavor, add the sliced green onions and simmer for another minute to finish. Taste the soup and adjust seasoning with a pinch of salt or soy sauce if needed. This comforting and delicious kimchi soup is perfect served hot, especially with a bowl of rice.
