Spicy Acorn Jelly Kimchi Soup: A Delicious Transformation for Stiff Acorn Jelly!
Hearty and Spicy Acorn Jelly Kimchi Soup Recipe Using Aged Kimchi
Are you discarding acorn jelly that has become stiff from refrigeration? Transform your hardened acorn jelly into a delicious, spicy, and refreshing kimchi soup with this recipe! The combination of chewy acorn jelly and pungent kimchi is truly fantastic. A warm bowl of this soup with rice will keep you warm and satisfied, even on the coldest days. Your husband will love it too – give it a try!
Main Ingredients- 1/4 head of napa cabbage kimchi (well-fermented/aged)
- 500g acorn jelly
- 50g soybean sprouts
- 1 chili pepper (preferably Korean Cheongyang chili pepper for spice)
- 1/3 stalk of green onion
- 7 cups water (approx. 1.4L)
- 2 chicken stock cubes (or anchovy-kelp broth)
Seasoning & Condiments- 1 tsp minced garlic
- 1 tsp soy sauce (or soup soy sauce)
- 2 tsp tuna extract (fish sauce like anchovy or sand lance sauce can be substituted)
- 1 tsp minced garlic
- 1 tsp soy sauce (or soup soy sauce)
- 2 tsp tuna extract (fish sauce like anchovy or sand lance sauce can be substituted)
Cooking Instructions
Step 1
First, finely chop the well-fermented aged kimchi into bite-sized pieces. Using well-ripened kimchi that isn’t overly spicy will result in a deeper soup flavor.
Step 2
Rinse the soybean sprouts thoroughly under running water. Trim off the heads and tails for a cleaner appearance. Slice the green onion thinly on an angle, and finely mince or julienne the chili pepper. Adjust the amount of chili pepper if you prefer it spicier.
Step 3
Since the acorn jelly might be stiff, briefly blanching it in boiling water will make it more tender. Add the acorn jelly to boiling water for about 1 minute, then rinse with cold water and drain. Cut it into thick strips. Handle the jelly carefully to prevent it from breaking.
Step 4
Pour 7 cups of water into a pot. Add the chopped aged kimchi, soybean sprouts, and 2 chicken stock cubes. If you don’t have chicken stock, using anchovy and kelp broth will significantly enrich the soup’s flavor. Bring the soup to a boil over high heat.
Step 5
Once the soup is boiling, reduce the heat to medium and simmer for about 5-10 minutes, or until the aged kimchi is tender and the soybean sprouts are cooked. You can adjust the cooking time based on how tender you like your kimchi. When the kimchi is sufficiently cooked, add the julienned acorn jelly, sliced green onion, and chili pepper. Then, stir in 1 tsp of minced garlic, 1 tsp of soy sauce, and 2 tsp of tuna extract. Taste the soup and adjust the seasoning as needed. Add more fish sauce or salt if it’s too bland.
Step 6
Simmer for another moment to allow all the flavors to meld together. Ladle the finished acorn jelly kimchi soup into serving bowls. Enjoy it with a warm bowl of rice for a hearty and satisfying meal.
