Spicy and Refreshing Kimchi Hangover Soup
The Ultimate Hangover Cure: A Recipe for Refreshing and Spicy Kimchi Soup (Kimchi Guk)
Has the weather suddenly turned chilly? I thought Jeju Island was warm… but it’s definitely winter starting November 1st! On days like these, a spicy and hot soup is the best, so I quickly made this refreshing Kimchi Guk, perfect as a hangover cure.
Broth Ingredients
- 1 handful dried anchovies (deopari)
- 1 handful dried pollack flakes (hwangtaechai)
- 1 handful dried shrimp (geonsewo)
Cooking Instructions
Step 1
First, let’s make a refreshing and deep broth. Prepare about a handful each of dried anchovies, dried pollack flakes, and dried shrimp. Lightly toast them in a dry pot until fragrant; this enhances their savory flavor. (You can also lightly rinse them before toasting if you prefer). Once lightly browned, add about 4 liters of water and simmer for about 30 minutes until a rich broth is formed. The longer it simmers, the deeper the flavor.
Step 2
While the broth is simmering, cut 1/4 head of your aged napa cabbage kimchi into bite-sized pieces and prepare about 3 ladles of the kimchi brine.
Step 3
After simmering for 30 minutes, strain the broth through a sieve to remove the solids. Rinse the pot or wipe it clean.
Step 4
Add the prepared kimchi to the strained broth and simmer for another 20 minutes, or until the kimchi is tender.
Step 5
Once the kimchi is cooked, add 1 block of firm tofu, cut into small cubes. Cubing the tofu small helps prevent it from breaking apart while cooking. Continue to simmer for about 10 more minutes. Taste and season. The kimchi brine might not be salty enough on its own, so adjust the seasoning with fish sauce or salt to your preference. If the kimchi itself lacks flavor, you can add a spoonful or two of soup stock.
Step 6
If you have bean sprouts, adding them when you add the tofu will make the soup even more refreshing and crunchy. Chopped green onions or scallions can be added at the end for extra aroma. Since the kimchi is already well-seasoned, this recipe is delicious as is!
