Last Week’s Special

Kimchi Soup

A very tasty soup, nice as a starter to your Korean evening or as a quick and nourishing lunch. Kimchi soup can be made with pork belly or with tofu. We prefer the vegetarian option.
It’s not difficult to prepare kimchi from scratch (see below) but you can also buy kimchi from your local Korean shop.

Here is what you need (soup)

  • Kimchi
  • Onion
  • Garlic clove
  • Spring onion
  • Soybean paste (Korean Doenjang or Japanese Miso)
  • Red chili paste (Korean Gochujang)
  • Fish sauce
  • Tofu

Start by chopping the onion, the garlic and the spring onion. Keep some spring onion for decoration. Fry the garlic and onions in some oil. Add the soybean paste, the red chili paste and the chopped kimchi. Stir fry the mixture because this will enhance the flavours. Add water and leave for 15 minutes. Taste the soup and add fish sauce, soybean paste or red chili paste to your taste. Leave to simmer for another 15 minutes. Then add chunks of tofu and allow to simmer for another 5 minutes. Decorate with spring onion.

Kimchi background

Hipster food or the traditional Korean way of preserving cabbage? The latter of course. But we must admit, all the foodie-talk about Kimchi inspired us to join a workshop at Mediamatic in Amsterdam. Marrit Kuyng Ok Schakel ran an excellent workshop and not only did she share her passion for Korean food and Kimchi, she also showed us how to make our own Kimchi using white cabbage.

Making Kimchi is all about fermentation: a controlled biological process to change ingredients into food that can be preserved. Fermentation is at the heart of our food production. Beer, cheese, wine, bread, yoghurt, tea, coffee, classic Dutch haring et cetera: fermentation is an essential aspect.

 

Here is what you need (kimchi)

  • Chinese Cabbage
  • Salt
  • Garlic
  • Ginger
  • Red chili paste (Korean Gochujang)
  • Fish sauce
  • Spring Onion

The quickest way to make kimchi is by thinly slicing the cabbage, add salt, grated ginger, sliced garlic, red chili paste and fish sauce. The preparation is simple: just mix with your hands (do so for 5 minutes) store in a jar and wait for 5 – 10 days. The fermentation will produce some carbon dioxide so make sure to open the jar on a daily basis. The smell could be rather powerful in the beginning. In this case the amount of salt required depends on how much fish sauce was used. We suggest tasting the mixture and expect between 1% and 2%.

The better way to make kimchi? Slice the cabbage, starting at the bottom, but not completely. Tear the halves apart. Leave the cabbage in water with salt (5% is recommended) for 1-2 hours. Remove the cabbage, wash with cold water and taste if not too salty. If so, wah a bit more. Make a mixture of red chili paste, fish sauce, garlic and ginger. Using your hands, gently work the paste into the cabbage until all leaves are thoroughly coated. Move to a jar and leave to ferment

Also try making kimchi with Daikon, White Cabbage or Pak Choi. We will continue the experiment by using chicory.


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