This recipe hits the spot when you are fighting a cold, need a hug or just plain hungry.
I like to use ripe (aged) kimchi when I make this dish but kimchi at any stage works well.
Like most traditional korean dishes, I typically don't measure out ingredients.
So play with your taste buds and make this recipe your own.
1-1 1/2 cup SANkorean Napa Cabbage Kimchi
4 cups water
1/4 cup juice from kimchi
1 tbsp fish sauce (or 4 korean dried anchovies or soy sauce)
1/2 tbsp vegetable oil
Sliced scallions to garnish
Sea Salt to taste
Optional, add to taste:
Korean Red Chili Flakes (or cayenne)
Soy bean sprouts (when used, this turns into a "hang over soup" : )
In the photo above, I only used kimchi and scallions to garnish.
In a medium size pot, fry kimchi with vegetable oil on Med High for several minutes; mixing occasionally to avoid burning.
You'll know kimchi is cooked when the scent changes from sour to savoury.
Add water, fish sauce and bring up to a boil.
Add any other vegetables or ingredients you like and bring up to a boil again.
Remove from heat.
Salt to taste.
Garnish with scallions and serve with rice or on it's own.