Cold Cabbage Kimchi Soup
I want the coolness of kimchi soup I wanted the savory taste of soybean paste soup, so I made it~~~^^
3 serving
Within 30 minutes
현이민이아빠
Ingredients
  • Kimchi
    1/4ea
  • leek
    1/2piece
  • Tofu
    1/2piece
  • Mushrooms
    suitably
  • Carrot
    1/2ea
  • Cheongyang red pepper
  • Red pepper
    1handful
  • Radish
    3piece
  • Sea tangle
    1ea
  • Water
    4~5cup
  • a beautiful forest
  • cooking wine
    2TS
  • Garlic
    1TS
  • Soybean paste
    1TS
  • Seasoned salt
    1/3TS
  • Soy sauce
    1/2TS
Cooking Steps
STEP 1/5
I trim the vegetables. Cut carrots and tofu into bite-size pieces. Cut radish into bite-size pieces. (It's good to blanch carrots and radish in boiling water for 5 minutes in advance.)
STEP 2/5
Put the kelp in the pot and boil it. (Remove the kelp when the water starts to boil.)
STEP 3/5
Wash the dried seaweed in water, season it, and mix it well. (Doenjang, cooking wine, garlic, flavored salt)
STEP 4/5
Boil the kimchi in the kelp stock.
STEP 5/5
Remove the foam when it boils. Add tofu, mushrooms, etc. and boil it for a while. Adjust the liver to your liking with soy sauce or shrimp milk. I added a little bit of seafood powder. (Strongly recommended for msg, too. If you add a little bit, the taste comes alive.)
I think soybean paste soup tastes bitter if you boil it for too long. When it boils up, add ingredients, remove the foam, season it, add mushrooms, boil it, and serve it on the table^^ You don't have to put in the shiitake mushroom pattern. I made vegetables like that because I'm preparing for cooking skills^^ I think you can just cut it into pieces that are easy to eat ^^;
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