How is Korean kimchi soup made?

When I first came to Korea, I really hated eating kimchi, but now that it's been almost two years, the Korean food I usually eat the most is kimchi soupBecause the method is very simple, in fact, you don't need such a precise method, just put the kimchi in the pot and fry it first, and put more if you like the heavy taste, the most important thing is the juice of the kimchi, and the green onion is also indispensable, and Koreans are also very powerful at eating green onions, and the meat can be fried with kimchi, and Koreans generally don't use fresh meat, they all use canned meat. Then put the water, boil is pull, .

At this time, you can pull whatever you want, and it is very good to put some enoki mushrooms. I think. There is also something unique to Korea, called wudeng, well!

It smells so good when you think about it.

What is the homemade recipe for kimchi soup? Kimchi soup is a Korean-style dish with a unique sour and spicy flavor. The following is a detailed introduction to the practice, I hope it can help you!

Home cooking method of kimchi soup 1 Ingredients: 150g of kimchi, 100g of tofu, 50g of pork belly, 2 sections of green onions, 50g of rice cake, 500ml of beef stock, 1 tablespoon of oil, 1 teaspoon (5g) of sugar, appropriate amount of salt.

Step 1

1. Cut the kimchi into 3cm cubes. Cut the tofu into 3cm square and 1cm thick slices, and cut the pork belly into thick slices. Slice the green onions. Slice the rice cake.

2. Heat the oil in the wok over medium heat until it is 6 hot, add the pork belly and fry until golden brown on both sides.

3. Put the green onions into a wok and stir-fry until fragrant, add kimchi and stir-fry for a while, pour in the broth, add the pork belly and bring to a boil over high heat, move to the preheated stone pot and continue to heat over medium heat.

4. Add tofu and rice cake to the stone pot and cook for 5 minutes before serving.

Kimchi soup recipe 2 Ingredients: kimchi, pork belly, garlic, ginger, radish, onion, tofu, kelp, pepper, salt, sake, sesame oil, green onion.

Step 1

1. Kimchi, pork belly, garlic, ginger, radish, onion, tofu knife.

2. Marinate the chopped pork belly with garlic, ginger and sake for a while.

3. Put the onion and radish in water and boil, then add the kelp and cook for another 10 minutes.

4. Take out the boiled onions, radishes and kelp from the pot, leaving only the boiled water as the soup base.

5. Put a little sesame oil in the wok, then add the marinated pork belly and stir-fry twice to fry the oil in the pork belly.

6. At this time, put the chopped kimchi into the pot, stir-fry together until almost cooked, and then put it into the soup base just cooked and boil.

7. When the soup is boiling, put the chopped tofu and green onion into the pot, and then add pepper and salt to taste after cooking.

The above is an introduction to the home-cooked practice of kimchi soup, I hope it will be helpful to you.

Kimchi soup (

The most common food in Korea is similar to miso soup.

In essence, it can be summarized as "stir-frying kimchi and then boiling it in water".

The basic ingredients are kimchi, fat and lean pork, garlic, chili, and northern tofu.

1) Dice the pork, mash the garlic into minced pieces, stir-fry with the kimchi over low heat.

2) When the kimchi is cooked, pour water and add a spoonful of fish sauce (you can put a little Korean chili sauce after boiling).

3) Finally, add the northern tofu, chili pepper and green onion. A pinch of salt can be added as appropriate.

Materials:

Ingredients: Kimchi, pork belly, tofu, green onions.

Seasoning: Korean chili paste, salt, chicken essence.

Method

1. Wash the pork belly and cut it into thin slices; Cut the green onion into sections; Wash the tofu and cut into small pieces; If the kimchi is whole, cut it into small pieces;

2. Take a deep pot, pour in a little oil, put in the pork slices, fry until it changes color, then put in the kimchi, fry well, slowly the fragrance of the kimchi will come out, put in water, boil, add salt and chili sauce to taste, 5-10 minutes before the pot put in the tofu and green onions.

Tips

I think the pork belly is more fragrant, and you can also put beef; If you don't like to eat chili sauce, you can leave it out, and the taste of the soup will be stronger; You can also add some green peppers and vermicelli to see what you like!

I have two methods, I have tried both, and it is very cool!

Method 1: Ingredients: spicy cabbage (raw material is Chinese cabbage pickled for more than a month), tofu, pork belly, garlic.

Method: Cut the whole kimchi into small pieces, add pork belly or dried sea fish and boil for more than 1 hour to make the kimchi soft, add tofu after the soup is thick, and boil again.

Note: The longer the simmering time, the better, to bring out the rich flavor of the kimchi.

The simple kimchi soup recipe is something you learned from Koreans.

1.Cut the whole kimchi into small pieces, and make sure the spicy cabbage tastes pure, otherwise it will affect the taste of the soup.

3.After stirring the oil well, add the green onion and onion, the green onion can be a little more, but the onion must not be too much, it will hide the flavor of the soup.

4.When the kimchi is almost cooked, add water and decide the amount yourself.

5.When the water boils, add the chopped pork belly.

6.Wait until the meat is cooked. Because the amount of water added is different, the saltiness of the taste is also different, add more water if it is salty, and add salt when it is light.

Well, the simple and delicious kimchi soup is ready, hehe!

My method is very simple, put a little better pork belly first, when it is almost cooked, put in the chopped kimchi, you can add some potatoes, salty and light, and then adjust it yourself, this is a very simple method, you can make a delicious kimchi soup with an ordinary pot, I am Korean, and I make a very simple, convenient and delicious kimchi soup at home, and this is it, for your reference...

Korean kimchi is a simple recipe.

1.A cabbage, peel off the outer layer, wash, evenly smear salt inside and out, and marinate for half a day Note: The production of spicy cabbage can not be stained with a little oil from beginning to end 2

After marinating for half a day, squeeze out the water 3Ready: ginger, garlic, apple, pear 4

Ginger, garlic, apple, pear chopped, apple, pear with 1 3 or half 5Pepper noodles, salt, monosodium glutamate The amount of chili noodles depends on how much spicy you like, and it also depends on the freshness of the pepper noodles 6Add an appropriate amount of cool boiling, mix the chili noodles, salt, and monosodium glutamate well Korean kimchi.

7.Pour the ginger, garlic, apple, and pear into the chili flakes 8Stir 9

Start pickling! Starting from the innermost layer, spread the mixed chili paste on the cabbage, inside and outThen wipe 11

The whole tree is plastered. 12.Take a container with a lid, wash it carefully, be sure not to have oil, if it is unlided, seal it with plastic wrap.

After the success of the preservation of kimchi 01Seal the kimchi with a grocery bag. 02.

Be sure to wear gloves when mixing kimchi, not only for hygiene, but also because the chili powder is very spicy. Don't look for me for hand pain :) 2

The container and chopsticks used to make the kimchi must be clean and free of raw water, and the vegetables should be washed with cool boiled water and drained thoroughly. 3.The sealing performance of the box containing kimchi must be good, otherwise the taste of kimchi is very strong, which will make the refrigerator smell.

4.The reason for putting glutinous rice cereal is to make the chili powder thicker and taste better, and if you don't make glutinous rice cereal, you can also replace it with cold boiled water.

1 bowl of Korean spicy cabbage, 1 large bowl of rice washing water (about 500 ml), 1 medium potato, 1 small onion, 1 handful of soybean sprouts, 1 handful of enoki mushrooms, 1 piece of tofu, 1 small piece of pork belly (beef is also acceptable).

Seasoning: 1 small section of green onion, 1 tablespoon of chili powder, 1 2 tablespoons of sugar, 1 tablespoon of garlic paste, 1 2 tablespoons of ginger puree, 2 tablespoons of cooking wine, 1 tablespoon of sesame oil, 1 tablespoon of soybean sauce, (the spoon mentioned here is based on ordinary soup spoons).

Method: 1. Peel the potatoes and cut them into slices, cut the onions into shreds, cut the pork belly into slices, cut the kimchi into 1 bite size, and cut the green onions diagonally into sections for later use.

2. Add garlic, ginger, cooking wine, sesame oil, sugar and chili powder to the pork belly slices and marinate for 10 minutes.

3. Pour a little sesame oil into the clay pot, then add the marinated pork belly slices and fry over low heat until they change color, then add the shredded onion and kimchi and stir-fry for 2 minutes.

4. Pour rice washing water into the pot, turn the heat to high, and then add the sauce.

5. Put the potato slices in the pot and cook for 2 minutes, then add the bean sprouts, tofu and enoki mushrooms in turn and cook until boiling.

6. Finally, put the chopped green onion into the pot and blanch it to enhance the flavor.

Intimate suggestions: 1. There are many changes in Korean kimchi soup, and different ingredients will change a variety of fresh flavors, and the methods are relatively similar, the meat can be made with pork belly, beef or chicken, and if you put in seafood, you can make kimchi seafood soup.

2. Korean kimchi is fermented for a longer time and has a better taste than sour.

3. The soup made with rice washing water will be thicker, and the rice will be gently rinsed with water for the first time when steaming the rice, and then the water can be left behind.

4. Miso is miso and soybean paste made from soybeans.

Korean spicy cabbage.

Ingredients: 1 Chinese cabbage, 1 apple, carrot catty, 2 green onions, 4 5 slices of ginger, 1 2 cloves of garlic, salt, sugar, chili powder (preferably seedless) catty, industrial research sorrel.

Processing: Wash the cabbage leaves, tear them into small pieces by hand (hand tearing is better than knife cutting), peel and cut the carrots into oblique elephant eye slices (you can also use food processing cut flower shape), put them in a container, put a layer, sprinkle a layer of salt, put them full, put a heavy object on them, and park them overnight. The next day, press out the vegetable juice and salt water, wash it with water, and control the dryness.

Put cabbage, carrots, apples, green onions, ginger and garlic in a clean basin, add chili powder and a little monosodium glutamate, mix well, compact with a clean plate, cover with clean gauze, ferment at room temperature until sour and fragrant (about 1 2 days, in winter, it needs to be fermented next to the heater for more than one day), and store in the refrigerator. Sour, spicy, fresh, crispy, light and refreshing Korean kimchi can be eaten.

Description: Sugar is added for fermentation to feed bacteria. It is best to use chili powder from Korea, and the ground chili pepper from China does not remove the seeds, which is quite cheap but not good.

Gongyan sorrel can be added or not, add a small amount, and the fermentation will be accelerated. The acidity should come from natural fermentation, not from added vinegar. Korean kimchi can be eaten as is, or it can be used for stir-frying.