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Kimchi Soup

This recipe hits the spot when you are fighting a cold, need a hug or just plain hungry.

Serves 2

I like to use ripe (aged) kimchi when I make this dish but kimchi at any stage works well.

Like most traditional korean dishes, I typically don't measure out ingredients.

So play with your taste buds and make this recipe your own. 

1-1 1/2 cup SANkorean Napa Cabbage Kimchi

4 cups water

1/4 cup juice from kimchi

1 tbsp fish sauce (or 4 korean dried anchovies or soy sauce)

1/2 tbsp vegetable oil

Sliced scallions to garnish

Sea Salt to taste

Optional, add to taste:

Korean Red Chili Flakes (or cayenne)

Crushed Garlic











Green onions

Soy bean sprouts (when used, this turns into a "hang over soup" : )

In the photo above, I only used kimchi and scallions to garnish.

In a medium size pot, fry kimchi with vegetable oil on Med High for several minutes; mixing occasionally to avoid burning.

You'll know kimchi is cooked when the scent changes from sour to savoury.

Add water, fish sauce and bring up to a boil.

Add any other vegetables or ingredients you like and bring up to a boil again.

Remove from heat.

Salt to taste.

Garnish with scallions and serve with rice or on it's own.


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