Easy, Spicy, and Tasty Korean-Style Kimchi Soup

Name: Easy, Spicy, and Tasty Korean-Style Kimchi Soup
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Sliced beef belly (or pork, chicken); 1 bag Bean sprouts; 1 bunch Chinese chives; 1/2 bag Enoki mushrooms (shiitake mushrooms, or shimeji mushrooms); 1 Japanese leek; 1/3 Carrot; 60 grams ~ (to taste) Nappa cabbage kimchi; 4 tbsp ●Miso; 3 tbsp ●Gochujang; 1 tbsp ●Sugar; 2 tbsp ●Soy sauce; 3 tbsp ●Sesame oil; 1000 ml Water; 1 tbsp Japanese dashi powder

cookpad.japan @cookpad_jp

A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"
It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.

It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-

cookpad.japan @cookpad_jp

It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-

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Ingredients

4 servings

300 gramsSliced beef belly (or pork, chicken)
1 bagBean sprouts
1 bunchChinese chives
1/2 bagEnoki mushrooms (shiitake mushrooms, or shimeji mushrooms)
1Japanese leek
1/3Carrot
60 grams~ (to taste) Nappa cabbage kimchi
4 tbsp●Miso
3 tbsp●Gochujang
1 tbsp●Sugar
2 tbsp●Soy sauce
3 tbsp●Sesame oil
1000 mlWater
1 tbspJapanese dashi powder

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Steps

1

Mix the ● seasonings well.
2

Chop all the vegetables, except for the bean sprouts, into bite-size pieces.
3

Cut the meat into bite-size pieces, and briefly stir-fry. You don't need oil in a non-stick frying pan.
4

Add water and dashi powder to a pot, and bring to a boil. When it starts to boil, add the meat and vegetables.
5

Add Step 1 seasonings and kimchi into the pot, and bring to a boil. Mix everything together, and it's done.
6

Adding tofu is also tasty.
7

If you add udon noodles, it can be a main dish.
8

Add plain cooked rice into the leftover soup, and pour beaten eggs, to make rice porridge. This tastes so good after drinking!