The past 3 mornings here in the Adelaide Hills have been chilly. Car windscreens and hoses have been frozen solid and it seems like the perfect time to make some warming Kimchi Soup.
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called Jjigae, is a satisfying example. The fermented kimchi quickly provide deep flavour to the broth, so it makes for a quick and easy winter meal. Aged kimchi, which is more intensely sour, is the preferred type to use. The soup is smooth with a hot and sour kick.
This recipe is the one I demonstrated at the Adelaide Hills Farmers Market on Saturday 30th of June 2018.
I hope you all take the time to make this and enjoy at home.
6 cloves of garlic
5cm piece of ginger
300g Asian greens
4 spring onions
4 tsp tamari
1 Tblsp of oil (can you sesame if you wish)
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups of Broth (above)- you can use chicken or beef broth if you prefer.
2 spring onion finely sliced
½ teaspoon ginger, finely grated
1 large garlic glove crushed
¼ teaspoon sesame oil
1 tablespoon tamari
½ a cabbage, outer leaves removed, washed and cut into 5mm strips.
Freshly ground black pepper
1 packet of square wonton wrappers
Spring onions and seasonal Asian vegetables
What to do: