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Assorted Vegetable Kimchi Soup, Soup, Korean Recipe, Korean Food Recipe
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Home >> Soup and Hot Pot Recipes

ASSORTED VEGETABLE KIMCHI SOUP

INGREDIENTS :

800g daikon radish, 80g white cabbage, 5 stems of spring onion, 1 apple, 1 lemon, 1 clove of garlic, 8g ginger, 2 green chili peppers, 1 red chili pepper,
some salt.


SEASONINGS:
(1) 1t salt, 1/4 cup of water.
(2) 1T salt.
(3) 1.5T salt, 2T sugar, 12 cups of cold distilled water.

PREPARATION :

1. Rinse green chili peppers and drain.
2. Add seasoning (1) to a bowl; Stir till well mixed; Soak the green chili peppers in it; Put a plate on top of the chili peppers to weigh it down; Leave it in the dark place till the color changed to yellow.
3. Cut off the stem of white cabbage; Separate a leaf by leaf; Soak in water with some salt for 20 minutes; Lift the cabbage up; Rinse and drain.
4. Peel, rinse and cut off both heads of daikon radish; Cut into halves lengthwise; Cut each half into halves; Cut into slices with 4mm thickness.
5. Cut off the stems of spring onion; Rinse and drain.
6. Lay the radish, the white cabbage and the spring onion on a plate; Evenly sprinkle with seasoning (2); Leave it for 3 hours.
7. Peel, rinse and slice ginger.
8. Peel, rinse and slice garlic.
9. Put the ginger and the garlic into a cloth bag; Seal.
10. Rinse a red chili pepper; Cut off the stems; Cut into round slices; Discard the seeds.
11. Add seasoning (3) and the cloth bag with the ginger and the garlic to a plate; Stir till the sugar is dissolved.
12. Rinse a lemon; Cut into halves; Discard the seeds; Cut into wedges.
13. Lift the spring onion from the step 6 up; Knot each.
14. Lift the green chili peppers from the step 2 up; Drain.
15. Rinse an apple; Cut into quarters; Discard the seeds.
16. Arrange the cloth bag with the ginger and the garlic at the bottom of a jar; Put the apple, the radish, the cabbage, the spring onion, the lemon, the green chili pepper from the step 14, and the red chili pepper; Pour the mixture from the step 11 into jar; Seal; Keep at the room temperature (roughly 18 degree celsius) for 1.5 days; Chill in the fridge for 13 days before serving.