The best part of cooking for yourself or family is that you get to choose what to put into the Kim Chi Soup pot. That instantly lights up my heart and appetite!
I see cooking as a form of creative expression, and for that I don’t usually follow recipes that strictly. I suppose as a home cook, you get some leeway. If the food turns out nice, on a home cook level, then that’s a battle won 😉
I’ll take a glance of the recipe and mentally note the ingredients, imagine how it will taste if I blend this and that, and look for what I can substitute. Some other things I’ll note are things like the audience tastebuds (your family members), and preference for certain food. At the end of the day, I really want my family to continue eating what I cook.
Last night we had Kim Chi Soup (again). This time around I used beef for stewing, prawns, sotong and miso paste (like what?), yes miso paste.
Kim Chi Soup (Beef + Seafood)
Feeds: 5-6 pax | Cooking Time: 60 minutes | Preparation time: 30 minutes | Difficulty level: 2/10
- 1/2 packet of Kim Chi
- 1 packet of rice cake
- 250g of beef for stewing
- 10 prawns
- 1 sotong
- 1 packet of tofu
- 1 packet of straw mushrooms
- 1/3 Won Bok (additional)
- 3 stems of leak
- 3 stems of spring onion
- Red pepper sauce (if not available use Korean Bimbibap sauce, it taste exactly the same)
- 1/2 clove of Garlic
- 2 white onion
- 1 knob of ginger
- Miso + water
Cut the beef into stripes. Marinate the beef with light soya sauce (1 tablespoons), and Red Pepper Sauce (1 tablespoon). I’m quite generous with my Red Pepper Sauce. Once done, set aside in the fridge while you continue on to step 2.
(This step is not really necessary. You can just throw the beef into the soup without seasoning, but I do it anyway)
Mix 1 tablespoon of miso with 3 cups of water.
Dice up the garlic and onion, set aside separately.
Chop up the ginger, leak, spring onion, additional won bok set aside separately.
Make sure you clean the sotong (if you bought it whole), straw mushroom and prawns throughly.
Heat up the pot over big fire. Once the oil starts to sizzle a little, toss in the garlic and ginger. You will smell a beautiful garlic scent, and once the garlic turns slightly brown, toss in the onions.
The thing about onions is you want it slightly translucent. This means it is cooked, and not in its raw foam. This is the state you want it in because it is flavourful, not raw. Give it a good stir and be sure to watch it become soft, translucent and slightly brown.
Toss in the beef and give it a good stir.
Toss in the Kim Chi along with its juices, and give a good stir. Add in the prepared miso soup + water. Now, depending on how salty you like your soup, you can add more miso if needed.
Put 2 tablespoons of Red Pepper Sauce (I like the punch!)
Once you have boiled the soup for a good 30 – 45 minutes (the longer you cook your soup, the thicker the soup), toss in the rice cake, prawns and sotong, and continue boiling for another 5 – 7 minutes.
Serve with rice or noodles, and you are done!