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

RADISH AND CABBAGE KIMCHI SOUP

INGREDIENTS :

200g daikon radish, 200g white cabbage, 1 red chili pepper, 3 stems of celery, 2 pears, 1 clove of garlic, 8g ginger, 1 stem of Peking scallion, 5 cups of cold distilled water, some salt.


SEASONINGS:
(1) 1T salt.
(2) 1/2T salt, 1T sugar.
(3) 1/2T Korean hot red pepper powder.

PREPARATION :

1. Cut off the stems of white cabbage; Soak in water with some salt for 20 minutes; Lift the white cabbage up; Rinse and drain; Cut into squares with 3cm length.
2. Peel, rinse and cut off both ends of daikon radish; Cut into squares with 3cm length.
3. Lay the white cabbage and the daikon radish on a plate; Evenly sprinkle with seasoning (1); Put a light glass plate on top of the cabbage and the radish to weigh down; Leave it for 1.5 hours.
4. Rinse a red chili pepper and drain; Cut off the stem; Discard the seeds; Cut into shreds.
5. Discard the wilted leaves of celery; Tear off the hard vein of the celery; Rinse and drain; Cut into sections with 3cm length.
6. Peel, rinse and drain pears; Hull; Cut into slice.
7. Cut off the stem of Peking scallion; Rinse and drain; Julienne.
8. Peel, rinse and slice garlic.
9. Peel, rinse and slice ginger.
10. Put the ginger and the garlic into a cloth bag; Seal.
11. Add seasoning (2), the Peking scallion and the cloth bag with the ginger and the garlic to a plate; Stir till the sugar is dissolved; Gradually stir in 5 cups of water; Stir till well mixed; Add the red chili pepper, the celery and the pear; Stir gently.
12. Wrap seasoning (3) with a piece of cloth; Rub the cloth with the mixture from the step 11 till the mixture turn into red; Discard the cloth with the seasoning (3); Stuff in a jar; Seal; Leave at the room temperature (roughly 18 degree celsius) for 1.5 days; Chill in the fridge for 10 days before serving.