Ingredients with Measurements:
- 1 large daikon radish, peeled and sliced into thin rounds
- 1 small Korean pear, peeled and sliced
- 1 small onion, sliced
- 1 small green chili pepper, sliced
- 1 small red chili pepper, sliced
- 1/4 cup Korean chili flakes (gochugaru)
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 10 cups water
- Salt to taste
Special equipment needed:
- Large pot
- Cheesecloth or muslin cloth
Step-by-step instructions:
1. In a large pot, add the daikon radish, Korean pear, onion, green chili pepper, and red chili pepper.
2. In a separate bowl, mix together the Korean chili flakes, fish sauce, rice vinegar, and sugar until well combined.
3. Pour the mixture over the vegetables in the pot.
4. Add 10 cups of water to the pot and stir well.
5. Bring the soup to a boil over high heat.
6. Once the soup is boiling, reduce the heat to low and simmer for 30 minutes.
7. After 30 minutes, remove the pot from the heat and let it cool for 10 minutes.
8. Using a cheesecloth or muslin cloth, strain the soup into a separate pot or bowl.
9. Discard the solids and return the soup to the stove.
10. Add salt to taste and bring the soup back to a boil.
11. Once the soup is boiling, reduce the heat to low and simmer for an additional 10 minutes.
12. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 0g
Carbohydrates: 37g
Protein: 2g
Sodium: 1,200mg
Substitutions for ingredients:
- Korean pear can be substituted with Asian pear or apple
- Fish sauce can be substituted with soy sauce or salt
- Rice vinegar can be substituted with apple cider vinegar or white vinegar
- Korean chili flakes can be substituted with red pepper flakes or cayenne pepper
Variations:
- Add sliced beef or pork for a heartier soup
- Add sliced mushrooms for a vegetarian option
- Add cooked noodles for a noodle soup version
Tips and tricks:
- Use a mandoline slicer to slice the daikon radish and Korean pear thinly and evenly
- Adjust the amount of chili flakes according to your desired level of spiciness
- Let the soup cool before straining to avoid burning yourself
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until 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 and kimchi for a complete Korean meal.
Suggested side dishes:
Kimchi, pickled vegetables, steamed vegetables
Troubleshooting advice:
- If the soup is too spicy, add more water to dilute the spiciness.
- If the soup is too bland, add more salt or fish sauce to enhance the flavor.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store the leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Dongchimi soup is a traditional Korean soup made with radish and other vegetables. It is typically served cold as a refreshing summer soup, but can also be served hot during the colder months.
Flavor profiles:
Spicy, sour, and slightly sweet
Serving suggestions:
Serve the soup as a starter or as a main dish with rice.
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