Kimchi jchige (vegetarian option)

Kimchi jchige (vegetarian option)

Category: First meal

Kitchen: korean

Ingredients
Soup broth
Water	4 tbsp.
Radish	50 g
Onion	1 PC.
Seaweed	10-20 g
Other components
Chinese cabbage kimchi	150-200 g
Tofu	100 g
Garlic	2-3 tooth.
Ground red pepper	1/2 tsp
Ground black pepper	1/8 tsp
Green onions	10 g
Ground ginger	1/4 tsp
Sesame oil	1 tbsp. l.
Salt	taste
Optional: meat or seafood	150 g

Cooking method

• Kimchi jchige is a thick soup made from well-salted kimchi (you can also use pork, beef, or seafood). This soup is considered one of the most popular Korean dishes.
• I made a vegetarian version of kimchi jchige.
• Place a pot of water on the stove.
• For the broth, cut the washed and peeled radish and onion into large enough pieces. The recipe says simply: radish, so I think you can take any. I had a beautiful and colorful one.
• 
• Put the chopped vegetables in a saucepan and bring to a boil over high heat. Then switch to medium heat and cook for 20 minutes, add the seaweed, turn off the stove and leave to infuse for 5 minutes.
• I had two types of dried seaweed. I've added both.
• 
• After infusing the broth, it is recommended to strain it through a colander and use the broth without vegetables and seaweed. Since we love vegetables, and even more so, I did not filter the broth and cooked further with onions, seaweed and radish (which I did not regret at all, the radish in the soup was very interesting and to the point).
• Cut the kimchi into pieces.
• 
• Heat sesame oil in a saucepan, add kimchi and sauté over medium heat for a few minutes. If you are making soup with meat or seafood, then at this stage, chopped meat or seafood is added to the kimchi and fried together for about 5 minutes.
• 
• Pour broth into fried kimchi (or kimchi with meat), add ground red pepper, bring to a boil over high heat, switch to medium heat and cook for 30 minutes if meat is present or 5-10 minutes, as in my version.
• Add chopped tofu, chopped garlic, chopped green onions, black pepper, ginger to the soup and season with salt to taste. Bring to a boil and turn off the stove.
• 
• Leave to infuse for a few minutes and you can start tasting!
• Bon Appetit!
• 
• 
• 

The dish is designed for

2-3 servings

Time for preparing:

1 hour

Note

As I already said, after traveling to Korea, we fell in love with wonderful Korean cuisine and hospitable, friendly and helpful people. Since then, Korean food has taken a firm place on our family table.
Today I invite you to try one of the most popular soups in Korean cuisine, as well as one of our favorite soups. Conveniently, it can be prepared in several versions for both a vegetarian and a meat-eater. Every time you get a new flavor! But one thing invariably is a spicy and warming soup!
It is versatile, satisfying and very tasty It is prepared quickly and always pleases us with its taste!
In cold weather, this soup is very relevant and will not let you freeze!

[Lenochka]

And again Incredibly delicious soup and gorgeous photo! Appetite awakens such beauty! I put it in the bookmarks, I will definitely cook it (the frost, we are thermophilic to keep warm just right). I adore seaweed, sprouts too (though no one eats them except me, but I'm not offended), I will love kimchi too (that's how I cook and try), and ... there are no more words, Lenochka, only facial expressions and gestures only emotions. Thank you very much for such mental antidepressant a wonderful healthy recipe for a delicious warming vegetarian soup!
And for the detailed description - special thanks!

[Bona fide]

Bona fide, Lenochka, thank you for such a sincere feedback !!! It's so nice that the efforts are not in vain and I like the recipe!
Forces appear and you want to create and create

I made a salad and I think, too, what to put out

kimchi too

I'm just sure of that! It can be done even if it is not sharp. And you can not put red pepper in this soup, well, or just a little.

I made a salad and I think, too, what to put out

Be sure to spread it! I’m sure it’s also delicious! Plus, healthy meals are essential after the holidays.

Plus, healthy meals are essential after the holidays.

I completely agree with this.Especially after these long holidays

I will now take off the photos from the camera and start working. My husband will soon kick out the house - I cook, then a photo session, then I sit at the computer

How delicious !!!
Lena, so I would drive up to you for lunch ...

I will now take off the photos from the camera and start

Great! I will just add to the list of products so that I can buy everything at once for recipes.

She will not kick out, who else will feed so deliciously, but with health benefits!

[Tanyulya]

Tanyulya, Tanya, come fly! True, from Chelyabinsk, in my opinion, there are no direct flights ... And to us only by plane

I will just add to the list of products

Well, almost finished. You can make a list of products

https://Mcooker-enn.tomathouse.com/in...857.0

Lena, thank you for the vegetarian option!
I tried to make kimchi for the first time several. days ago, and even a little left, I'll try your soup, just get a radish
In the fall, she also bought such a beauty from her "supplier" - in the fall, at an agricultural fair, Dadok alone sells all sorts of garden oddities, works as a specialist for rare seeds. I buy parsnips from him for the winter, but all sorts of differences like such a green radish outside and red inside, or pink turnips outside like a radish and white inside - I take a little "for pampering" ... They look beautiful in salads

[Nagira]

Nagira, Irina, glad I liked the recipe! It turns out very tasty soup! Be sure to try

They look beautiful in salads

Yes, I totally agree! I bought such a radish for the first time this year. It is written that from Uzbekistan. Never had with us before.

Oh, I found a photo of 2011 - I did it for one soup, but it never came in handy ... There are parsnip roots from this grandpa, and a turnip with a pink barrel, it is not a radish or a radish, but our turnip, both by name and to my taste husband loves to gnaw turnips very much ...
🔗 🔗

[Elena_Kamch]

Elena_Kamch, Lena, I am also firmly addicted to Korean cuisine. Kimchi is now always in the fridge. So today I will make fried pork with kimchi. The soup was also interested. I need to buy everything, I think the daikon will go as a radish, I will find dried seaweed and try both options with and without meat. Photos are gorgeous and yours, and Nagirs.
And at what stage are the seedlings added? And they are not in the ingredients.

[Florichka]

Florichka, Ira, thanks! There are no sprouts in the recipe. It's just that my mung has sprouted and I decided to add it for decoration

There are no sprouts in the recipe.

And they look so attractive To my taste, they will very harmoniously "fit" for amateurs, of course

harmoniously fit

So I also thought! Soy tofu and mung bean sprouts make friends

Soy tofu and mung bean sprouts make friends

Lenochka,

turnip with a pink barrel

What a beautiful turnip! I also love a turnip, but it grows very poorly here

Just today I went to the forum and found updates in my favorite section)))
I've been hooked on Korean cuisine for a long time. True, I do not cook everything in a row, but what is tasty and suitable for me, I do not eat fried foods, I do not mix fats and much more.
I love kimchi-hchige, but I cook it in a different way. This is a soup that, like borscht, has many options and everyone adjusts the recipe to suit their tastes. And I cook with gochujang.

I'm shocked! Len, it's good that I had lunch, otherwise I would choke on saliva! I cook faktyai, everything is already boring ... and here such a beauty, I will definitely cook it for my son! Only my radish is simple, Margelan. I have never seen one in Uzbekistan. How I got this recipe

Girls, thank you for your kind words!

[mka]

I cook in a different way. This is a soup that, like borscht, has many options and everyone adjusts the recipe to suit their tastes. And I cook with gochujang.

mka, Marina, write in which version Very interesting! I also realized that there can be a lot of variations.
I just add pepper, not gochujang, because there is a lot of chemical added in this paste. Well, Koreans love chemistry, as I understand it, looking at their assortment in stores and in shopping baskets

[lira3003]

lira3003, Rita, Good to see you! Of course, cook and taste, I really like this soup
Let's delight each other with recipes
I also really like kimchijong cakes. Did that?

No, I can't. I only read and can

Marina, write in which version Very interesting! I also realized that there can be a lot of variations.
I just add pepper, not gochujang, because there is a lot of chemical added in this paste. Well, Koreans love chemistry, as I understand it, looking at their assortment in stores and in shopping baskets

I bought Gochujang without chemicals, on ebay. There's only one seller selling organic. Expensive, but no additives.

The first time I put chicken breast instead of pork, but I didn't eat it: when I have tofu, I don't want meat.
I put kimchi in a saucepan on the bottom, on top of it, added half a glass of water, left to stew. Then she added onions (in half rings), poured boiling water over it. As soon as it boils - on a small fire. I added gochujang to taste to make it feel spicy, garlic, put shimeji mushrooms on top, diagonally chopped leek, green onions, tuba (tofu).
Potatoes are usually put along with onions, but I don't eat them, so I cook them without them.

Well, the shot is bad, on the plate,

I also really like kimchijong cakes. Did that?

No, I can't

Why not? I adjust all the recipes for myself. Instead of ordinary flour I take buckwheat, do not fry, but "fry" in a Teflon pan with 1 teaspoon of oil.

Oh, how did I manage to click such a nice recipe with my beak!
We regularly cook Korean soups at home, although mainly variations of Hemultan.
I will definitely try to make kimchi jchige now!
Thanks for the recipe!

[Tricia]

Tricia, Anastasia, thanks for stopping by! I hope you enjoy it Especially since you can cook in different variations
Write later!

[Rita]

No, I'm not allowed

Rita, spicy is impossible? So pity! I am without acute sadness ...

[mka]

I bought Gochujang without chemicals,

mka, Marina, does this happen? How interesting! Thanks I'll know
And organic is all expensive ... Sometimes just for this word they will rip off a lot of money

Expensive, though, but I wanted so much to try authentic products that I ordered it and red pepper, a lot, for kimchi. But it was not very sharp. For some reason I thought it would be very sharp. But for our taste, less spicy than chili.

We brought dry red pepper from Korea. There he is also not the cheapest But thermonuclear

The pungency of a pepper is influenced by both the weather in which it is grown and the humidity. I buy chili here and every time it is different: sometimes hot, sometimes not. Sometimes 1 cm is enough for a spicy dish, and sometimes when salting, 3 is not enough for 5 liters, although if spicy, then I always take 3.

Good for you, visited Korea and tasted so much, I guess.

[mka]

Good for you, visited Korea and tasted so much, probably

mka, Marina, yeah ..., we tried it there! The kimchi stalls are amazing
And I have never eaten such freshest seafood (all sorts of mussels-shells are sold in stores live, some right in sea water) I have never eaten in my life.
A very interesting country and good, helpful people
But they are, of course, just a fan of pepper, And even dried ground is not cheap there

And now I have completely simplified the process of preparing this soup, it is prepared very quickly
I fry the kimchi in sesame oil, pour water into it, throw in the vegetables, boil a little and add seaweed. Recently, even without tofu, I still make it TASTY!

[Elena_Kamch]

Elena_Kamch, Elena, hello! Lenus, how are you there, haven't you tried to cook tofu yourself?

[lira3003]

lira3003, Rita, her .. not yet ready ...
I am wondering where to get soybeans. I don’t have any confidence in the market. They write, all genetically modified
I'm making this soup without tofu. Literally today, at lunch, I started to play very quickly

genetically modified

Do you think they make ready-made tofu from another? I strongly doubt

I think the finished one is the same
Where do you get the soybeans? Do you often do tofu? Can't you make tofu from masha?

I take it in a korshop, although my aunt grows it herself. But she lives in Astrakhan, I will not strain her. I make tofu quite often, well, once a month, I guess. Masha will work, but it's not tofu! This is mugi, it looks like a clot of starch, it is eaten with soy sauce with additives. Some people like it, some don't. I love tofu more

This is mugi

Wow! I haven’t even heard of that .. So it tastes completely different?
I liked the corshop, there are so many interesting things! But we're too far away
It's great when you can grow your own soybeans!

Look at the markets. I couldn't find my sister in Nizhnekamsk, she took me away from here. I went to the market and found it in the grocery section. The seller said he had just brought it. I take 82r here, 100r there. Quite normal. You ask every time, sellers usually react.

Added Monday 28 Mar 2016 09:06 AM

Or just ask to bring

I make tofu quite often, well, once a month, I guess.

You can do tofu yourself

[Natasha]

You can do tofu yourself

Just a storehouse of healthy recipes! Natasha, let's persuade to spread further!
I've learned a new word today ... mugi

Chichas 🔗 crawl out of the bushes, start torturing

start torturing

Not very much! We need her alive and able to work!

How I love this soup too

Well vooot! Soul mates are drawn to each other