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Spicy kimchi soup with grilled prawns, tofu & mushrooms

epicure 3 July 2013
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Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

Most Japanese and Korean supermarkets here stock decent versions of kimchi—if you do not wish to make your own.

Most Japanese and Korean supermarkets here stock decent versions of kimchi—if you do not wish to make your own.

BURN FACTOR: 3/5

Serves 4 Prep time 35 minutes
Cook time 35 minutes

kimchi
1 whole Chinese cabbage
160g salt
120ml vinegar

marinade A
1¼ cups water
2 tbsp tapioca flour
5 tbsp opossum shrimp chilli paste
2 tbsp anchovy sauce

marinade B
2 bunches chives
150g green onions, finely chopped
50g grated ginger root
2 cloves garlic, crushed
200g ground chilli pepper
80g sugar

• Slice cabbage into quarters then sprinkle salt between the leaves. In a pot, soak cabbage in vinegar, then leave to marinate with a heavy weight over it in the fridge for 2 to 3 days.
• Rinse the cabbage with water to wash away the salt and lightly squeeze the leaves. In a non-stick pot, add marinade A ingredients and simmer for 5 minutes. Set aside to cool.
• Combine the two marinades. Using gloves to prevent skin irritation, spread the paste between the cabbage leaves.
• Fold each cabbage quarter into compact bundles, then tightly pack in a rectangular glass container. Cover with plastic cling wrap and refrigerate for at least 4 to 5 days.

soup
10 king prawns
45g whole hot chilli pepper
100g white radish, sliced to 1cm thickness
2 litres chicken stock
150g honshimeji mushrooms
8 pieces Japanese dry tofu
pinch salt and sugar

• Heat up a grill pan till red hot. Grill prawns for 1 minute on each side then set aside.
• Heat up a pot with cooking oil and fry the hot chilli pepper. Then add in the radish, marinated kimchi and chicken stock. Simmer and bring to a boil for 20 minutes.
• Finally, add in the mushrooms, tofu and prawns and bring to a boil. Season with salt and sugar, then serve with rice.

From m(int.) Network

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