Ingredients with Measurements:
- 1 cup of kimchi, chopped
- 1/2 cup of dried gim (seaweed), soaked in water for 10 minutes
- 1/2 onion, sliced
- 1 garlic clove, minced
- 1 tablespoon of sesame oil
- 4 cups of water
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of gochugaru (Korean red pepper flakes)
- 1/2 teaspoon of soy sauce
- 1/2 teaspoon of sugar
- 1/2 teaspoon of fish sauce
- 1/2 cup of tofu, diced
- 2 green onions, sliced
- 1 egg, beaten
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the sesame oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
2. Add the chopped kimchi, soaked gim, water, salt, black pepper, gochugaru, soy sauce, sugar, and fish sauce. Stir well and bring to a boil.
3. Reduce the heat to low and let the soup simmer for 10-15 minutes.
4. Add the diced tofu and green onions to the soup and let it cook for another 5 minutes.
5. Slowly pour the beaten egg into the soup while stirring gently. Let it cook for 1-2 minutes until the egg is cooked.
6. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 2-3 servings
Nutritional information:
- Calories per serving: 150
- Fat: 8g
- Carbohydrates: 13g
- Protein: 9g
Substitutions for ingredients:
- Instead of dried gim, you can use fresh seaweed or omit it altogether.
- Instead of tofu, you can use chicken or pork.
- Instead of fish sauce, you can use oyster sauce or soy sauce.
Variations:
- You can add other vegetables such as mushrooms, zucchini, or spinach.
- You can add noodles such as udon or ramen to make it a more filling meal.
Tips and tricks:
- Use older kimchi for a more sour and flavorful soup.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Make sure to soak the gim in water before adding it to the soup to prevent it from being too tough.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions and sesame seeds
Pairings:
- Serve with steamed rice or Korean side dishes such as banchan.
Suggested side dishes:
- Steamed rice
- Banchan such as kimchi, pickled vegetables, or marinated tofu
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance out the flavors.
- If the soup is too spicy, add more water or reduce the amount of gochugaru.
Food safety advice:
- Make sure to cook the soup thoroughly and store any leftovers in the refrigerator.
Food history:
- Kimchi gim soup is a popular Korean dish that combines two staple ingredients in Korean cuisine: kimchi and gim.
Flavor profiles:
- The soup is sour, spicy, and savory with a slight umami flavor from the fish sauce.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean