Simple and Quick Kimchi Soup (Kim Guk)
Fridge Raid: Super Easy Kimchi Soup Recipe Perfect for Spring
A staple soup in our Korean households. We’re taking some kimchi preserved from winter and transforming it into a remarkably simple yet flavorful soup. Enjoy a refreshing taste perfect for the spring season.
Main Ingredients- 150g well-fermented kimchi, chopped
- 4 cups anchovy-kelp broth (or rice water)
- 1 Tbsp minced garlic
- 1/2 stalk green onion, finely chopped
- 1 red chili pepper, finely chopped (optional, for extra spice)
Cooking Instructions
Step 1
First, prepare a flavorful broth. In a pot, combine 5 cups of water with 1 piece of dried kelp and 5-6 dried anchovies. Bring to a boil, then simmer for 10 minutes. Remove the kelp after it boils, and continue simmering the anchovies for another 5 minutes before straining them out. You should have about 4 cups of broth ready. (Alternatively, you can use store-bought broth or rice water if you’re short on time.)
Step 2
Pour the prepared 4 cups of broth into a pot and bring it to a boil. Once the broth is bubbling, add the seasoning ingredients to adjust the flavor. Add 2 tablespoons of fish sauce or soy sauce for soup, and optionally, 1/2 tablespoon of minced salted shrimp for an extra layer of savory depth. Feel free to adjust the seasoning to your preference.
Step 3
Now it’s time to add the main ingredients. Toss in the chopped kimchi, 1 tablespoon of minced garlic, the finely chopped green onion, and the red chili pepper for a pleasant kick. Bring the soup to a rolling boil over high heat, allowing the ingredients to meld together.
