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

KIMCHI SOUP

INGREDIENTS :

15 dried medium-sized anchovies, 110g white cabbage kimchi, 40g beef tenderloin, 40g onion, 1 stem of Peking scallion, 100g soft tofu, 1 red chili pepper, 1 green chili pepper, 2 cloves of garlic, 6 cups of water, 1t sesame oil.


SEASONINGS:
(1) 1/2t chonju (i.e. rice wine), 1/3t sesame oil, 1t citron honey.
(2) 1.3T low-salt soy sauce, 1/2t salt.

PREPARATION :

1. Rinse anchovies and drain.
2. Pour 6 cups of water to a pot; Add the anchovies; Bring to the boil over a high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Turn off the heat; Strain through a stainless steel sieve; Discard the anchovies; Cool at the room temperature.
3. Wipe clean beef tenderloin; Cut into slices across to the grain; Marinate in seasoning (1) for at least 30 minutes.
4. Cut off the stem of Peking scallion; Rinse and drain; Cut into slices diagonally.
5. Peel, rinse and slice onion.
6. Peel, rinse and mince garlic.
7. Cut white cabbage kimchi into small pieces.
8. Rinse a red chili pepper and drain; Cut off the stem; Cut into slices diagonally.
9. Rinse a green chili pepper and drain; Cut off the stem; Cut into slices diagonally.
10. Drain tofu; Cut into cubes.
11. Add 1t sesame oil to a non-stick pot; Heat over a medium heat; Turn to a low heat; Add the beef; Stir-fry over a low heat for 1 minute; Add the white cabbage kimchi, the onion and the Peking scallion; Stir-fry over a low heat for 1 minute; Pour the anchovy broth from the step 2 to the pot; Bring to the boil over a high heat; Turn to a low heat; Skim off any foam; Add seasoning (2), the tofu and the garlic; Cook over a low heat for 20 minutes; Turn off the heat; Arrange in serving plates; Garnish with the red chili pepper and the green chili pepper; Serve immediately.