Cabbage Kimchi Soup
Cabbage Kimchi Soup Recipe: A Classic Korean Dish
Introduction
Cabbage Kimchi Soup is a traditional Korean dish that is both flavorful and comforting. This soup is made with kimchi, a staple in Korean cuisine, along with pork, tofu, and other delicious ingredients. It is a popular dish that is enjoyed by many for its spicy and tangy flavors.
History
Kimchi has been a part of Korean cuisine for centuries, with records dating back to the early days of the Three Kingdoms of Korea. Cabbage Kimchi Soup is a variation of the classic kimchi stew, known as kimchi jjigae. This soup has been enjoyed by Koreans for generations and is often served as a comforting meal during cold winter days.
Ingredients
How to prepare
- In a saucepan, heat the sesame oil and stir-fry the kimchi over moderate heat for 0.5 minute.
- Add the garlic and pork, and continue frying until the meat changes color.
- Next, add the water, bring it to a boil, and let it cook for 10 minutes.
- If using, add the scallion, bean curd, and clams, and simmer over low heat for an additional 10 minutes.
- Serve the dish warm with rice.
Variations
- Add tofu or mushrooms for a vegetarian version of this soup.
- Use beef or chicken instead of pork for a different flavor profile.
- Add gochugaru (Korean red pepper flakes) for extra spiciness.
Cooking Tips & Tricks
Make sure to use ripe kimchi for the best flavor in this soup.
- Adjust the spiciness of the soup by adding more or less kimchi according to your preference.
- For a vegetarian version, you can omit the pork and clams and add more tofu or vegetables.
- Garnish the soup with chopped scallions for added freshness and flavor.
Serving Suggestions
Serve the Cabbage Kimchi Soup with a side of steamed rice and some Korean side dishes, such as kimchi pancakes or pickled vegetables.
Cooking Techniques
Stir-frying the kimchi before adding the other ingredients helps to enhance its flavor.
- Simmering the soup over low heat allows the flavors to meld together.
Ingredient Substitutions
Use vegetable broth instead of water for a richer flavor.
- Substitute shrimp or chicken for the pork.
Make Ahead Tips
This soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Garnish the soup with a sprinkle of sesame seeds and chopped scallions for a beautiful presentation.
Pairing Recommendations
Pair this soup with a light and refreshing Korean salad, such as a cucumber kimchi or a bean sprout salad.
Storage and Reheating Instructions
Store any leftovers in the refrigerator in an airtight container. Reheat the soup on the stovetop over low heat until warmed through.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 12g per serving
Fats
Total Fat: 8g per serving
Proteins
Protein: 15g per serving
Vitamins and minerals
This soup is rich in vitamins A and C, as well as calcium and iron.
Alergens
This recipe contains soy and shellfish (if using clams), so please be cautious if you have allergies to these ingredients.
Summary
Cabbage Kimchi Soup is a nutritious dish that is high in protein and vitamins. It is a great option for a healthy and satisfying meal.
Summary
Cabbage Kimchi Soup is a delicious and nutritious dish that is perfect for a comforting meal. With its spicy and tangy flavors, this soup is sure to warm you up on a cold day. Enjoy it with rice and your favorite Korean side dishes for a complete and satisfying meal.
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Cabbage Kimchi Soup. It was many years ago, when I was just a young girl living in a small village in South Korea. My grandmother, who was known for her amazing cooking skills, had invited me into the kitchen to help her prepare a special meal for a family gathering.
As I watched her work her magic, I couldn't help but be in awe of the way she effortlessly combined different ingredients to create dishes that were both delicious and comforting. That day, she was making a hearty soup that simmered on the stove, filling the air with a tantalizing aroma that made my stomach growl with anticipation.
I asked her what she was making, and she smiled warmly at me before explaining that it was a traditional Korean soup called Cabbage Kimchi Soup. She told me that it was a family recipe that had been passed down for generations, and that she had learned how to make it from her own mother when she was just a young girl like me.
As she chopped and stirred, I watched intently, eager to learn as much as I could from her. She showed me how to prepare the kimchi, a fermented cabbage that gave the soup its distinct flavor and tangy kick. She explained that the key to a good kimchi soup was in the balance of flavors – the spicy, sour kimchi needed to be balanced with the sweetness of the vegetables and the richness of the broth.
I helped her add the cabbage, tofu, and mushrooms to the simmering pot, marveling at how the ingredients transformed into a steaming, bubbling soup that promised to be a feast for the senses. As we sat down to enjoy the meal with our family that evening, I couldn't help but feel a sense of pride knowing that I had played a small part in creating such a delicious dish.
Over the years, I watched my grandmother make Cabbage Kimchi Soup countless times, each time adding her own special touch to the recipe. Sometimes she would add a handful of fresh herbs from her garden, or a sprinkle of spicy red pepper flakes for an extra kick. Each time, the soup was a comforting and nourishing meal that brought our family together around the table.
As I grew older, I began to experiment with the recipe myself, making small adjustments here and there to suit my own tastes. I added more garlic for an extra punch of flavor, and sometimes I would swap out the tofu for thinly sliced pork belly for a heartier version of the soup. No matter how I tweaked the recipe, the taste of my grandmother's Cabbage Kimchi Soup always brought me back to those days in her kitchen, learning from the master herself.
Now, as a grandmother myself, I take great joy in passing down this treasured recipe to my own grandchildren. I show them how to chop the vegetables, simmer the broth, and stir in the kimchi with care and love. I tell them stories of my own childhood, of the days spent in my grandmother's kitchen learning the secrets of this delicious soup.
And as we sit down together to enjoy a steaming bowl of Cabbage Kimchi Soup, I know that I am passing on more than just a recipe – I am passing on a piece of my heritage, a taste of my past, and a connection to the generations of strong, resourceful women who came before me. Though my grandmother may no longer be with us, her spirit lives on in every spoonful of this comforting, nourishing soup that brings our family together in love and gratitude.
Categories
| Kimchi Recipes | Korean Recipes | North Korean Soups | Pork Recipes | Tofu Recipes |