HomeKorean AmericanSunday Sizzle: Kim chi soup for the soul

Sunday Sizzle: Kim chi soup for the soul

Photos and story by Esther Yang

2 ingredients — kimchee and eggs — 5 minutes. 

Soup is my comfort food for a crazy sudden change of weather. It gives me stability. It makes me centered and grounded.

Not sure if that even makes sense, but making homemade soup always brings sunshine to my soul.

Kimchee is a Korean side dish made from fermented napa cabbage. Spicy and tons of garlic, and I love it. You can get it in any Asian market.

You can also make your Kimchee. My cheat version – Napa cabbage, salt, vinegar, garlic, crushed red pepper. The taste needs to be balanced – salt, spicy and a little bit sour. Most Kimchee has sugar, other spices. I prefer one without sugar or less sugar.

Some add rice or chicken or other veggies to the soup. I kept mine simple, add water to the Kimchee then add 2 sunny side eggs.

You can also make Kimchee pancakes. Yup, pancakes!!! Not the one you eat with maple syrup. LOL 🤣 Kimchee pancakes taste like scallions pancakes, but spicier.

Or just do the very basics, eat Kimchee with rice. I love all.
Never taste kimchee? Go for the adventure. It is spicy but you would love it!!!

By Esther Yang

The super-easy recipe:
1. The soup – 2 cups of water with the 1 quart of Kimchee. Boil in high heat.
2. On a separate pan – Make 2 sunny side up eggs with a touch of olive oil.
3. Once the Kimchee soup is done, add the sunny side up eggs + black and white sesame seeds.

Vegan? Add tofu or lentil instead of eggs. Not vegetarian or vegan? Add chicken, beef, seafood to your kimchee soup. Too hot for soup? Eat it cold like Gazpacho except it will be Kimchee Gazpacho.

Be creative. Eat something good that feed your soul. Love to you all ❤❤❤
#vegetarian #kimchee #napacabbage #gratefuleveryday 

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