Can T Be Korean Soon To Be Soup A Play On Sundubu Soup Recipes

CAN'T BE KOREAN SOON TO BE SOUP (A PLAY ON SUNDUBU SOUP)

Steps:

• Heat a earthen bowl, nabe or small pot over medium heat.
• Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute.
• Add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. Cook until boiling. Reduce heat to simmer and continue to cook for 15-18 minutes.
• Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking.
• Sprinkle sesame seeds on top and serve.

KOREAN SPINACH SOUP

Steps:

• Wash the spinach thoroughly, then trim off the thick stems.
• Heat the sesame oil in a heavy-bottomed pot.
• Brown the ground beef, separating while stir-frying.
• Add the green onion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds.
• Add the water, then the spinach.
• Bring the soup to a boil, then lower the flame.
• Place a tight-fitting lid on the pot and simmer for 10 minutes.

SPICY ASIAN SOUP

Steps:

• Begin slicing onion and garlic. Put sesame oil in medium sized soup pot and heat at medium-low. Add onion when oil begins to simmer. After translucent, add garlic.
• Add sliced shiitake mushrooms. Add small amount of salt to help them sweat.
• After mushrooms begin to soften, add carrot and bell pepper. Saute until all vegetables are soft. Add a bit more oil, and then add tofu. Saute until slightly golden. Add a dash of rice vinegar/black vinegar and soy sauce to deglaze pot and loosen vegetables and tofu.
• Add 8 cups water. Add approximately 2 teaspoons of chicken base. Add approximately 2 tablespoons of spicy chili sauce.
• Bring to boil and add udon noodles and chopped cabbage. Boil as directed ( approximately 8 minutes). Reduce to simmer and then season to your taste. Remember that soy sauce will make it salty, so go slow. Add the spice as hot as you like. Top with chopped green onions.

KIMCHI JJIGAE (KOREAN KIMCHI SOUP)

Steps:

• Cut up vegetables, kimchi and tofu and set aside.
• Rinse meat, cut into thin strips 1-2" long.
• Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
• Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
• In a separate bowl, combine soup base ingredients and mash together.
• Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
• Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
• Taste soup for adjustments; add water as needed, or make extra soup base if needed.
• As soon as the meat is done, turn the heat down to low, add the tofu slices.
• Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).

KOREAN BEAN PASTE SOUP (CHIGAE)

Steps:

• In a large saucepan over medium heat, combine water, denjang, garlic, dashi and gochu jang. Bring to a boil and let boil 2 minutes.
• Stir in zucchini, potato, mushrooms and onions and boil for 5 to 7 minutes more.
• Stir in tofu and cook until tofu has expanded and vegetables are tender.
• Best served with rice and kimchi.