National treasure - spicy kimchi soup. Kimchi Tige Soup How to make Kimchi Tige

What is kimchi soup? This is a spicy first course made with kimchi sauerkraut. Today it is a real delicacy - tasty, moderately spicy and rich. Making this soup is not at all difficult. And if you were unable to get hold of Korean cabbage, you can take fresh vegetables and kimchi paste.

Kimchi soup is one of hundreds of Asian dishes. True, its origin continues to be disputed between Japan and Korea. The soup is named so precisely because the sauce of the same name is used in its preparation. But other dishes are also flavored with it, so the soup is not just called “kimchi”, but different prefixes are added to this word, depending on what additives are used.

The main ingredients that make up kimchi soup are soy sauce and seaweed.

The dish can be cooked in any broth or even just water. There are many options here and there is no clear recipe.

This dish is unusual in taste for us, but at the same time it is very appetizing and healthy. By the way, Japanese residents cannot imagine their breakfast without a hot dish, just as we cannot imagine the morning without a cup of coffee. They believe that a light soup for breakfast is the key to good health and longevity. Indeed, kimchi soup has a beneficial effect on the digestive system, stimulates brain function, improves memory and strengthens the immune system. It is called a real elixir of youth, and the scientific magazine Health included kimchi soup in the list of “The Healthiest Food in the World.” Only people with stomach ulcers should refrain from eating this dish.

Kimchi soup is served hot in wide tureens. First you need to drink the liquid in small sips, and then use chopsticks to remove the remaining ingredients.

Korean Kimchi soup according to traditional recipe

Korean cuisine is considered one of the healthiest in the world, thanks to the use of a large amount of fresh vegetables and herbs. Recently, Korean cuisine has won our hearts, because they have a bright and unusual taste.

Ingredients:

650 g pork;
Chinese cabbage (head of cabbage);
a quarter of onion and a few green feathers;
two spoons of chili pepper;
packaging of tofu cheese;
20 g kimchi paste;
65 ml soy seasoning;
garlic, a couple of pinches of black pepper.

Cooking method:

Despite the long list of ingredients, making kimchi soup is quite simple. First of all, cut the meat into thin strips, and also finely chop the onion and cabbage.
Take a thick-bottomed saucepan, pour two tablespoons of oil into it, add kimchi paste and simmer the food for a couple of minutes. Then pour in the sauce, add a couple of slices of the spicy vegetable and season everything with black pepper.
Pour in a couple of glasses of water and wait until the contents of the saucepan begin to boil. After this, add the meat and after a couple of minutes add cabbage and onions to it.
As soon as the meat is ready, add the soy cheese and chili cubes. Mix the mixture, simmer for a couple of minutes under a closed lid and put out the fire.
Serve the finished soup with green onions.

With dried seaweed and egg

Another option for making kimchi soup involves adding eggs. The soup cooks quickly, easily, and you can adjust the spiciness to your taste.

Ingredients:

120 g poultry meat;
two raw eggs;
15 g dry seaweed (ready);
spoon of kimchi paste;
dried ginger, garlic and pepper to taste.

Cooking method:

We cut the poultry meat into cubes and place it in a saucepan with butter. Lightly fry.
Then add the pasta, simmer the food for a couple of minutes, pour in boiled water and boil until the meat is soft.
Break the eggs into a bowl, beat them with a fork and pour them into the soup in a thin stream. Here it is important to mix everything quickly so that egg flakes do not float in the finished soup.
Pour the finished dish into plates, add straws of dry, ready-to-eat seaweed.

Cooking with Chinese cabbage

Hearty and nutritious kimchi soup can be cooked using any broth.

For our recipe, we will take pork and also add funchose Chinese cabbage to it.

Ingredients:

160 g pork pulp;
35 g funchose;
160 g Chinese salad;
six cherry fruits;
white and green onions;
15 g kimchi sauce.

Cooking method:

Cut the pork into small pieces and fry in a small amount of oil.
Finely chop the onion and add it to the meat. Then add the cherry quarters.
While the vegetables are stewing, pour cool water over the noodles and leave for 10 minutes.
Now add shredded cabbage, pasta and noodles. Fill the food with half a liter of water and bring the dish to readiness.

Serve with chopped green onions. If desired, you can season the soup with soy seasoning.

Kimchi soup with pork loin

The following kimchi soup recipe calls for shiitake mushrooms. Easterners adore this mushroom for its taste and use it in preparing a wide variety of dishes.

Ingredients:

650 g meat loin;
55 g shiitake mushrooms;
220 g Chinese salad;
onion quarter;
packaging of tofu cheese;
four cloves of garlic;
two teaspoons of kimchi paste;
four teaspoons of soy seasoning;
three tablespoons of black and hot pepper;
green onions.

Cooking method:

Cut the loin into strips, place in a saucepan and lightly fry in oil. After that, add hot sauce and simmer the food for a couple of minutes.
Pour in Chinese sauce, add pepper and garlic cloves passed through a press. Mix.
Add shredded cabbage, chopped mushrooms and onions. Pour water and cook the soup until the meat is completely cooked.
At the very end of cooking, add cubes of soy cheese and chopped green onions.

Original recipe with anchovies

You can cook original kimchi soup with anchovies. The result is a dish with a very unusual taste that your guests will definitely appreciate.

Ingredients:

155 g pork pulp;
120 g tofu cheese;
three plates of dry seaweed;
six units dry anchovies;
bulb;
120 g kimchi cabbage;
55 g shiitake mushrooms;
two garlic cloves;
chilli;
15 g ginger root.

How to make kimchi soup:

Pour ⅔ liter of water into a saucepan, add anchovies and boil them for an hour.
Cut the meat into cubes, mix with chopped ginger, spicy vegetables and pepper. Marinate for half an hour.
Strain the anchovy broth and discard the fish itself.
Cut onions, mushrooms and chili into strips. First fry the meat in heated oil, then add mushrooms and shredded cabbage to it. Pour in the broth and cook until the meat is soft
Once the pork is ready, add white and green onions, chili and tofu. Simmer the soup for a couple of minutes and turn off the heat.

With bell pepper and funchose

We offer another thick, moderately spicy and nutritious kimchi soup with bell pepper and funchose.

Ingredients:

320 g pork pulp;
quarter of bell pepper;
25 g funchose;
320 g kimchi cabbage;
bulb;
a quarter of chili pepper;
a clove of garlic;
onion feathers

Cooking method:

Cut the meat and cabbage into squares. We try to cut the sweet and chili peppers, as well as the onion, into thin strips.
Heat the oil in a thick-bottomed pan and fry the meat along with the cabbage. After ten minutes, add two types of onions, pour in half a liter of water, or better yet broth, and add sweet peppers.
Then add funchose and cook the soup for five minutes.
Pour the finished dish into plates, put a piece of chili pepper, a little chopped spicy vegetable and onion feathers in each.

That's all, now you know how to treat your loved ones and guests deliciously. True, such a spicy soup should not be given to children, so as not to harm their still imperfect digestive tract. But the rest of the family will definitely like this dish with an oriental accent.

Kimchi soup is a great way to add variety to your daily diet. Although you can surprise your guests with such a dish, many of your friends will probably be surprised by such a treat.

Since the soup is rooted in East Asian traditions, when preparing it you cannot do without various spices, sauces and seafood. At a minimum, it may involve seaweed, soy sauce, and certainly kimchi sauce itself.

As a matter of fact, the soup got its name due to the use of the famous Korean kimchi sauce or cabbage pickled in this sauce. They are used in many recipes, which is why "kimchi" is used in the names of a huge number of dishes. The soup itself can be called not just “kimchi”, but with various prefixes - based on what additional ingredients are used in preparation. For example, noodles are always added to kimchi ramen soup.

The soup is prepared using vegetable, fish, meat or chicken broth, as well as just water. The dish is prepared quickly and easily.

There are many options for preparing soup. Since it is “folk”, there is no strict preparation recipe, and in our country it has even been adapted to our products and tastes. Still, the soup is worth preparing; it will be a bright accent against the background of the usual borscht or cabbage soup.

Asian spices are sold in specialty stores, as well as large chain stores. Very often, such ingredients are sold in Asian cafes that deliver sushi and rolls to your home.

How to make kimchi soup - 15 varieties

A very easy soup to make with minimal ingredients. Moderately spicy, nutritious and healthy.

Ingredients:

Chicken broth - 500 ml
Fresh chicken egg - 1 pc.
Feta cheese - 100 g
Sesame seeds - to taste
Soy sauce - 50 ml
Kimchi sauce - 10 g
Spices - to taste
Green onions - to taste

Preparation:

Pour soy sauce and kimchi sauce into the hot broth. Add fish concentrate if desired. Separate the white from the yolk. Pour the protein into the broth while constantly stirring and turn off the heating of the pan.

Cut the onion into rings or feathers.

Place feta cubes on a plate and garnish with onions. Pour the prepared broth on top and sprinkle with sesame seeds.

If you don't like the feel of the seeds in the dish, you can first crush them in a mortar. They will retain their unique taste, but will not interfere.

A rich and satisfying soup that is quick and easy to prepare.

Ingredients:

Pork loin - 700 g
Kimchi cabbage - 200 g
Shiitake mushrooms - 50 g
Onion - 1/4 pcs.
Ground red and black pepper - 3 tbsp. l.
Tofu cheese - 200 g
Kimchi paste - 2 tsp.
Soy sauce - 4 tsp.
Garlic - 4 cloves
Green onions - to taste

Preparation:

Wash the loin and cut into strips. Heat a little vegetable oil in a cauldron (or saucepan), add kimchi paste and simmer. Then pour in soy sauce, crushed garlic and a couple of teaspoons of pepper.

Mix well. Chop the mushrooms, cabbage and onions and add to the cauldron. Add water and cook until the meat and cabbage are cooked. A couple of minutes before turning off, add pieces of tofu cheese, garnish with green onions if desired.

Tofu itself is a finished product. Therefore, it must be added immediately at the end of cooking the dish.

The soup is made with water, not broth. Therefore, preparation takes just a few minutes, and the result, as always, is excellent.

Ingredients:

Miso paste - 4 tsp.
Fresh chicken egg - 1 pc.
Granulated fish broth - 1 tbsp.
Kimchi sauce - 4 tsp.
Dried seaweed - 5 g
Thawed seafood (mussels, squid) - 20 g
Soy sauce - 4 tbsp.
Tofu cheese - 100 g
Sesame - to taste

Preparation:

Boil 1 liter of water. Beat the egg until smooth.

Cut the cheese into small cubes. Add miso paste to boiling water and stir until dissolved, then add soy sauce and kimchi sauce. Add seafood, egg and cheese, bring to a boil and simmer for two minutes. Add seaweed and sesame seeds.

Light mushroom flavor with the spiciness and spiciness of Korean cuisine. Another quick recipe that can take root in your family.

Ingredients:

Kimchi sauce - 1 tbsp. l.
Fresh chicken egg - 1 pc.
Dried mushrooms - 10 g
Wakame seaweed - 10 g
Tofu - 100 g
Soy sauce - 2 tbsp. l.

Preparation:

Pre-soak dried mushrooms and seaweed in warm water for a couple of hours. When they soften, drain the water and cut the mushrooms into slices.

Pour 500 ml of water into a saucepan, add mushrooms and bring to a boil. Then add all the spices and sauces. Squeeze the seaweed and add to the soup. Add tofu pieces there. Separate the egg white, shake and add into the soup in a thin stream while stirring constantly, turn off after a minute. Garnish with green onions if desired.

Be careful with spices! In Asian cuisine, it is customary to eat very spicy food, which, if we are not used to it, can cause an unpleasant reaction. Add spices, constantly tasting the dish. But still make it a little spicier than you are used to to understand the taste.

A spicy soup made from fried meat. Hearty and nutritious.

Ingredients:

Pork - 150 g
Funchoza - 30 g
Kimchi sauce - 10 g
Chinese cabbage - 150 g
Cherry tomatoes - 6 pcs.
Onions - 1 pc.
Green onions - to taste

Preparation:

Cut the meat into small cubes, fry it in a deep frying pan with a small amount of oil. Chop the onion and add to the meat. Cut the tomatoes into halves or quarters and add to the pan.

Soak the noodles in cold water for ten minutes.

Chop the cabbage and add to the pan, followed by the kimchi paste. Drain the noodles and add to the remaining ingredients. Simmer a little and fill everything with 600 ml of water, add soy sauce if desired.

Hearty, nutritious soup with a lot of meat and meat broth. Thick and rich, but moderately spicy.

Ingredients:

Bell pepper - 1/4 pcs.
Funchoza - 20 g
Pork - 300 g
Beijing cabbage kimchi - 300 g
Broth - 500 ml
Onion - 1 pc.
Chili pepper - 1/4 pcs.
Garlic - 1 clove
Green onions - to taste

Preparation:

Cut pork and cabbage into cubes. Chop all other vegetables as thinly as possible.

Heat the oil in a cauldron or thick-walled pan and fry the meat and cabbage in it. After ten minutes, add both types of onions. Pour hot broth into the pan, followed by chopped bell pepper. After a couple of minutes, add funchose and cook for another five minutes. Turn off the soup and pour into bowls. In each, place a couple of pieces of hot pepper (if desired), grated garlic and onion feathers.

Ingredients:

Tofu cheese - 100 g
Pork - 150 g
Dried seaweed - 4 plates
Dried anchovy - 6 pieces
Onions - 1 pc.
Korean cabbage kimchi - 100 g
Hot pepper sauce - 1 tbsp. l.
Shiitake mushrooms - 50 g
Garlic - 2 cloves
Green onions - to taste
Chili pepper - 2 pcs.
Ginger root - 10 g

Preparation:

Pour 3 cups of cold water into a saucepan, add dried anchovies and seaweed, cook for an hour. Cut the meat into cubes, cover it with grated garlic and ginger, sugar and pepper to taste, also rub in pepper paste and marinate for half an hour.

Strain the finished broth, discard the kelp and anchovies. Cut the chili pepper, both onions, and mushrooms into strips. Cut the cheese into cubes.

In an empty pan, fry the meat in a little oil, then add the mushrooms. Fry a little and add kimchi cabbage along with the released juice. Stir, pour in broth. When it boils, add onion and tofu. When serving, sprinkle the soup with green onions and pepper.

It is customary to serve spicy Korean soup with separately cooked rice. It reduces the spicy and salty sensation of the broth.

Soft, light and very tasty soup.

Ingredients:

Chicken broth - 500 ml
Soy sauce - 50 ml
Kimchi paste - 2 tbsp. l.
Dried seaweed - 5 plates
Tofu cheese - 100 g
Green onions - to taste
Ginger, garlic - to taste

Preparation:

Add kimchi paste, soy sauce to hot chicken broth and bring to a boil. Crush the ginger and garlic and add it to the broth, after a couple of minutes add the seaweed plates and tofu cheese, after three minutes turn it off and let it brew.

Before serving, sprinkle with green onion slices.

Soup recipe using ready-made kimchi cabbage - spicy Chinese pickled cabbage. Fast and effective.

Ingredients:

Tofu cheese - 100 g
Kimchi - 400 g (+ 50 ml brine)
Dried kelp - 5 slices
Dried anchovy - 6 pcs.
Canned tuna - 100 g
Korean hot seasonings - 1 tbsp. l. (doenjang and gochujang)
Onions - 1/2 pcs.
Hot pepper pod - 2 pcs.
Garlic - 3 cloves
Green onions - to taste
Ground red pepper - 2/3 tbsp.
Salt, sugar - to taste

Preparation:

Cut the kimchi cabbage into slices, pass the garlic through a press.

Chop the onion thinly, into half rings. Cut tofu into cubes, onion and pepper into slices.

Add anchovies and seaweed to 600 ml of boiling water, then strain.

Heat a little vegetable oil in a frying pan and fry the kimchi with garlic for five minutes. Then transfer to the prepared anchovy broth. After boiling, pour in the kimchi brine, add onion, tofu, all seasonings, and tuna. Bring to a boil again. Add sugar, salt, black pepper, green onions and chili. Boil for five minutes. Serve with rice.

Very quick and easy to prepare soup. The spiciness can be adjusted during cooking.

Ingredients:

Chicken egg - 2 pcs.
Chicken meat - 100 g
Ready dried seaweed - 10 g
Kimchi paste - 1 tbsp. l.
Spices (ginger, garlic, pepper) - to taste

Preparation:

Cut the chicken meat into small cubes and place in a frying pan with oil. Fry a little, add kimchi paste and simmer for another two minutes. Pour boiling water over and cook until the meat is done. Beat the eggs with a fork and pour into the soup in a thin stream, stirring constantly until they turn into flakes. Turn off and pour into plates. Place dried seaweed cut into strips on top (the packaging should say “ready to eat”).

A variation of kimchi soup, more commonly known as kimchi ramen. Its distinctive feature is the addition of noodles.

Ingredients:

Chicken meat (half carcass) - 900 g
Fresh carrots - 2 pcs.
Onion - 1 pc.
Garlic - 1 head
Ramen noodles (Chinese wheat noodles) - to taste
Nori leaves - 5 pcs.
Kimchi cabbage - 50 g
Boiled eggs - one per plate
Spices (thyme, ginger, pepper) - to taste

Preparation:

Place the chicken in the oven along with one peeled and chopped carrot and half an onion. Bake for about an hour.

Place sesame seeds, chopped green onions and minced garlic into the pan. Pour a small amount of olive oil over everything until a mushy mass is obtained, simmer lightly, and finally sprinkle with pepper. You will get sauce.

Remove the meat from the finished chicken and place the bones in a saucepan. Send the remaining carrots (cut into several pieces) and onions there. Pour water over everything and cook for half an hour. At the end add ginger, garlic, bay leaf.

Place ready-made noodles, meat, halved egg, onion sauce, nori leaves, kimchi cabbage into a plate, pour in broth and garnish with green onions.

The recipe requires little preliminary preparation - the meat goes through the marinating stage. But the result will make you rejoice and return to this dish more than once.

Ingredients:

Pork pulp - 300 g
Kimchi cabbage - 300 g
Dried anchovies - 50 g
Tofu - 300 g
Hot pepper paste (gochujang) - 2 tbsp. l.
Sesame oil - 2 tsp.
Garlic - 2 cloves
Rice wine - 1 tbsp. l.
Soy sauce - 1 tsp.
Ground red hot pepper - 1/2 tsp.
Leek - 1 stalk

Preparation:

Cut the meat into small cubes and place in a cup. Add cabbage, hot paste, oil, garlic, rice wine, soy sauce and pepper. Marinate for an hour.

At this time, set the broth to simmer: pour a liter of cold water over the anchovies and cook for 10 minutes, then strain. Add marinated meat and chopped leeks to the boiling broth.

After ten minutes, add the chopped tofu and after another ten minutes turn off. The soup is ready.

An elementary recipe, almost a broth, and not the usual soup in our understanding. Cooking time is a few minutes.

Ingredients:

Seaweed leaves - to taste
Miso paste - 0.5 tbsp. l.
Dry fish broth - 0.5 tsp.
Kimchi paste - 0.5 tsp.
Fresh egg - 1 pc.
Black sesame - to taste

Preparation:

Pour water into a saucepan, add miso paste, stir until dissolved. Add fish concentrate and kimchi paste and mix again.

Separate the yolk from the white, add the white to the boiling soup in a thin stream. Finely chop the dried seaweed, place on a plate, pour in the prepared broth, sprinkle with sesame seeds and let sit for a couple of minutes.

The highlight of the recipe is the addition of eggplant to the soup. Already thick, it becomes even more rich and nutritious.

Ingredients:

Pork - 150 g
Eggplants - 1-2 pcs.
Onion - 1 pc.
Kimchi cabbage - 100 g
Soy sauce - 2 tbsp.
Green onions and other greens - to taste

Preparation:

Heat oil in a cauldron and fry the chopped meat. Add onion, chopped cabbage (along with juice) and eggplant to it. Cut the eggplants into manageable pieces. Drizzle with soy sauce.

Simmer everything for at least 20 minutes, or until the meat is cooked. Then add boiling water and cook for five minutes. Add chopped herbs, turn off and pour into plates.

Everyone loves mushrooms in soups. They are delicious on their own, and when combined with pine nuts they become a delicacy.

Ingredients:

Beef broth - 300 ml
Pork - 50 g
Oyster mushrooms - 6 pcs.
Pine nuts - 10 pcs.
Onion - 1 pc.
Kimchi cabbage - 30 g
Zucchini - 20 g
Soy sauce - 2 tbsp.
Starchy noodles - to taste
Sesame oil - to taste

Preparation:

Chop the onion into thin half rings and add sesame oil. Add small pieces of meat and fry everything together. Add mushroom slices. Fry until half cooked, add nuts, followed by chopped kimchi cabbage. Mix everything well and let it simmer. Add zucchini cubes to the rest of the ingredients.

After the cabbage has softened, pour in the broth and let it cook. Pour in soy sauce.

Cut the tofu cheese into cubes, add to the soup and cook for another five minutes, then sprinkle with starchy noodles, then remove the pan from the heat.

Kimchi soup, or kimchichige, is the most popular dish in Korea. We can say that this is the “calling card” of Korean cooking. Well, all over the world kimchi is considered a legendary dish. The recipe for spicy kimchi soup is one of the five most famous recipes around the globe. This dish was the favorite of many emperors.

Kimchi soup originated in Korea in the 17th century, when red peppers were introduced to the country. It was he who gave this dish a special spiciness. The classic kimchi recipe includes pickled cabbage, radishes and other vegetables; red hot pepper, garlic and more than twenty types of spices and herbs are added to it. Vegetables and spices undergo a process of fermentation and fermentation, which gives kimchichiga its special taste and aroma.

Kimchi soup has great nutritional value. It is rich in minerals, calcium, phosphorus, iron and a wide variety of vitamins. Korean scientists have long proven that the unique composition of kimchi helps treat diseases such as obesity and stomach cancer. It is also believed that kimchi slows down the aging process of the body. Many ladies will like this dish because it is considered dietary: the calorie content of the soup is only 64 kcal.

Homemade kimchichige turns out to be very rich, spicy and satisfying. You can prepare it very quickly, since we will use ready-made kimchi. You will only need to fry fresh vegetables with meat and simmer them a little.

Very simple recipe:

Ingredients:

Kimchi sauce 500 gr
- white onion 1-2 pcs
- pork pulp 300 gr
- carrots 1-2 pcs
- three cloves garlic
- table salt to taste
- granulated sugar to taste
- ground allspice to taste
- water to taste

Preparation:

Peel the onions and cut into thin half rings or rings. Peel the carrots and chop into thin rings. Rinse the meat and cut into strips or cubes. Place the vegetables and meat in a hot frying pan, after adding a little vegetable oil. Peel the garlic and chop it with a knife (you can also pass it through a press). Mix all ingredients thoroughly and fry until golden brown.

Only after the meat has acquired a beautifully fried crust can you pour water into the frying pan. Add enough water to slightly cover the vegetables. However, in general, the amount of liquid depends on your preferences: if you want to make a thicker soup, add less water, if on the contrary, add more. Bring it to a boil, reduce the heat, cover the pan with a lid and simmer the vegetables and meat for 10-15 minutes.

Rinse the finished kimchi lightly with water so that the soup is not too spicy and sour. Cut all the kimchi components into thin strips and place in a frying pan with meat and vegetables. Simmer all ingredients for another 10 minutes over low heat.

If necessary, you can add a little salt and allspice black pepper. If the kimchichige soup is too sour, add a little granulated sugar. The kimchi soup (kimchichige) is completely ready! Invite your family to the table and quickly warm yourself up with hot, aromatic and spicy Korean soup!

Bon appetit!

Description

Kimchi soup, or kimchichige, This is the most popular dish in Korea. We can say that this is the “calling card” of Korean cooking. Well, all over the world kimchi is considered a legendary dish. The recipe for spicy kimchi soup is one of the five most famous recipes around the globe. This dish was the favorite of many emperors.

Homemade kimchichige is very rich, spicy and satisfying. You can prepare it very quickly, since we will use ready-made kimchi. You will only need to fry fresh vegetables with meat and simmer them a little.

Many people specifically travel to Korea to learn how to cook kimchi soup (kimchichige) the same way the Koreans do. However, do not rush to buy a plane ticket, because our recipe with photos will tell you step by step about all the nuances of preparing this soup at home no worse than Korean chefs.

Ingredients

(500 g)
(1-2 pcs.)
(300 g)
(1-2 pcs.)
(3 cloves)
(100 g)
(taste)

Korean cuisine has recently become increasingly popular and widely in demand. Dishes prepared according to the centuries-old traditions of this country have a bright and original taste. And the use of fresh vegetables and a variety of herbs and spices allows Korean cuisine to be one of the healthiest cuisines in the world. Let's diversify our diet with delicious kimchi soup, prepared according to the traditional recipe of Korean chefs!

Features of preparing Korean first courses

Many people mistakenly believe that the cooking features of many dishes are borrowed from Japan or China. There is no point in denying some similarities, but the following is characteristic of Korean cooking:

Use only fresh products; heat treatment for a short time is allowed only in some cases. Dishes that have been overcooked or even slightly burnt are not eaten.
The use of a large number of spices, resulting in a tart pungency. Koreans use chili peppers, garlic and onions in large quantities. These spices are added to both meat and vegetables. Coriander is most often used in vegetable salads. That is why Korean salads have a characteristic smell and taste.

Rice in any form! This cereal is consumed in almost any form: boiled, stewed, made into flour from which signature national noodles are made.
Eating large amounts of soy and legume products. Soy sauce, sesame oil, and bamboo shoots are widely used.
Meat consumption is kept to a minimum. If meat dishes are prepared, it is either pork or poultry (chicken).

You can try the national cuisine of Korea when visiting this country or in national Korean restaurants. But don’t despair, even if traveling is not part of your plans - you can always prepare any national delicacy yourself at home. One such traditional dish is kimchi soup. The basis of this soup is made up of pickled vegetables, mostly Chinese cabbage. Each housewife has her own characteristics and secrets of preparing this dish in her kitchen, but the basic recipe has remained virtually unchanged for several centuries.

Traditional kimchi recipe

If you decide to diversify your menu and prepare kimchi soup, then you should prepare the following ingredients:

pork (it’s best to stick to the loin) - 700 g;
a head of Chinese cabbage;
onion - a quarter of a medium head and several green onions;
chili pepper - 2-3 tablespoons;
tomato paste - a little less than half a glass;
soybean curd (tofu) - 250 g pack;
ground black pepper - a few pinches;
vegetable oil - a few tablespoons;
soy sauce - 2 tablespoons;
garlic or garlic sauce;
water - 2-2.5 glasses.

The recipe is simple and accessible even to a novice housewife.

Before you start cooking, you should prepare the ingredients. Wash the vegetables and cut into strips (cabbage) and small cubes (onions). Rinse the meat under cold water, pat dry with a paper towel and cut into thin slices (strips) with a wide knife.

Take a saucepan or a saucepan with a thick bottom, pour in sunflower oil, a few tablespoons of spicy tomato paste. Simmer this mixture for a few minutes and gradually begin adding soy sauce, garlic, and black pepper. Stir everything continuously with a wooden spatula.
Pour in water. When the water starts to boil, add the meat, and after a few minutes add the cabbage and onions.
Bring to a boil and reduce heat. After the meat is cooked, add bean curd, cut into large squares, and chili pepper into the pan.
Stir the soup and leave to simmer for a few minutes under the lid.
Serve in portioned bowls, sprinkled with chopped green onions on top.

The taste of this dish is memorable and original. The spices included make the soup very aromatic and appetizing.

Spicy kimchi soup

For true gourmets, we suggest using another recipe for making Korean egg soup.

The spicy dish includes:

spicy tomato paste - 6 tablespoons;
chicken egg - 1 piece;
dried wood mushrooms - 10 grams;
wakame seaweed - 10 grams;
soybean curd (tofu) - 50 grams;
soy sauce - a few tablespoons.

Cooking steps

Pour cold water over dry mushrooms and leave for several hours to soften and swell. Cut soft semi-finished products into strips, removing the stems and hardened cores.

Reference: In their composition, wood mushrooms (the second name is Chinese mun mushrooms) contain a huge amount of various microelements, but the leading positions are occupied by the iron and calcium they contain. Even in medicine, these mushrooms are used to prevent anemia, strokes and heart attacks. Regular consumption (in reasonable quantities!) of moon mushrooms will improve immunity and overall performance, and reduce cholesterol in the blood.

Pour 2 cups of water into the pan, add the mushrooms and bring to a boil. After a few minutes, add tomato paste and soy sauce. Stir and reduce heat.
Squeeze out excess liquid from the seaweed and cut into small pieces.

Reference: Wakame seaweed has a sweetish taste and is often used in salads and soups. In medicine it is used to prevent iodine deficiency, normalize blood pressure, and prevent blood clots. For those who want to lose weight and lose excess weight. It is recommended to include this product in your daily diet. The fact is that wakame is rich in a natural fat burner - fucosanthin.

Cut the tofu into cubes and carefully place into the boiling soup along with the seaweed.

Reference: Tofu, or bean curd as many people call it, is made from soybeans. Tofu is rich in protein and amino acids, and is a low-calorie product that does not contain cholesterol. Having a neutral taste, bean curd is an excellent addition to various dishes.

Carefully break the egg, separate the white from the yolk. Beat the whites with a fork and add them in a thin stream to the hot soup. While adding the whipped egg white, stir the contents of the pan continuously. The result should be white, uneven particles resembling snow flakes.

Spicy kimchi soup with egg is ready!

Features of Korean table setting

To complete the picture and respect all Korean characteristics, national dishes should be served in accordance with centuries-old traditions. In Korea, it is customary for everyone to eat together, placing all the dishes on the table at once. Traditionally, 12 dishes are served at once - this is considered a symbol of hospitality and celebration. The main dish is placed in the middle of the table in a large plate, from which everyone present eats at once. It is believed that such a joint meal brings people closer together.

However, no matter how you serve the table, the tart taste of kimchi will certainly be remembered for its amazing combination of tenderness and spiciness, rich aroma and delicious aftertaste. Expand your culinary horizons without leaving home!