Recipe for kimchi soup. Calorie, chemical composition and nutritional value.

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Prepared by: Kurzyupa

01/13/2014 Cooking time: 2 hours 0 minutes

The Japanese and Koreans still cannot share this recipe - each side claims that kimchi is its national treasure. For us, the origin of this delicious dish is not so important as the technology of its preparation. So, a simple recipe for kimchi soup, adapted to Russian culinary realities;)

Kimchi soup - description of the dish and correct composition

Kimchi soup is one of hundreds of Asian dishes. True, its origin continues to be disputed between Japan and Korea. The soup is named so precisely because the sauce of the same name is used in its preparation. But other dishes are also flavored with it, so the soup is not just called “kimchi”, but different prefixes are added to this word, depending on what additives are used.

The main ingredients that make up kimchi soup are soy sauce and seaweed.

The dish can be cooked in any broth or even just water. There are many options here and there is no clear recipe.

This dish is unusual in taste for us, but at the same time it is very appetizing and healthy. By the way, Japanese residents cannot imagine their breakfast without a hot dish, just as we cannot imagine the morning without a cup of coffee. They believe that a light soup for breakfast is the key to good health and longevity. Indeed, kimchi soup has a beneficial effect on the digestive system, stimulates brain function, improves memory and strengthens the immune system. It is called a real elixir of youth, and the scientific magazine Health included kimchi soup in the list of “The Healthiest Food in the World.” Only people with stomach ulcers should refrain from eating this dish.

Kimchi soup is served hot in wide tureens. First you need to drink the liquid in small sips, and then use chopsticks to remove the remaining ingredients.

Asian elixir of youth

It is worth noting that the calorie content of kimchi soup is low, only about 65 calories, so it can be safely consumed by those who care about their figure. In addition, kimchi has a positive effect on digestion, and Asians consider it a kind of “elixir of youth”, because kimchi contains many vitamins and minerals - beta-carotene, vitamins A, C, E, PP, as well as group B, sodium, potassium , calcium, zinc, selenium, iron, copper, manganese. Therefore, the benefits of this soup cannot be overestimated.

However, despite its positive qualities, you should still refrain from offering kimchi soup to children - it is quite spicy and contains many different spices, which can negatively affect the child’s delicate stomach. But the dish can surprise guests, because its taste is unusual and original, and poured into plates and decorated with tofu cheese and green onions, it looks great.

Korean Kimchi soup according to traditional recipe

Korean cuisine is considered one of the healthiest in the world, thanks to the use of a large amount of fresh vegetables and herbs. Recently, Korean cuisine has won our hearts, because they have a bright and unusual taste.

Ingredients:

• 650 g pork;
• Chinese cabbage (head of cabbage);
• a quarter of onion and a few green feathers;
• two spoons of chili pepper;
• packaging of tofu cheese;
• 20 g kimchi paste;
• 65 ml soy seasoning;
• garlic, a couple of pinches of black pepper.

With dried seaweed and egg

Another option for making kimchi soup involves adding eggs. The soup cooks quickly, easily, and you can adjust the spiciness to your taste.

Ingredients:

• 120 g poultry meat;
• two raw eggs;
• 15 g dry seaweed (ready);
• spoon of kimchi paste;
• dried ginger, garlic and pepper to taste.

Cooking method:

1. We cut the poultry meat into cubes and place it in a saucepan with butter. Lightly fry.
2. Then add the pasta, simmer the food for a couple of minutes, pour in boiled water and boil until the meat is soft.
3. Break the eggs into a bowl, beat them with a fork and pour them into the soup in a thin stream. Here it is important to mix everything quickly so that egg flakes do not float in the finished soup.
4. Pour the finished dish into plates, add straws of dry, ready-to-eat seaweed.

Cooking with Chinese cabbage

Hearty and nutritious kimchi soup can be cooked using any broth.

For our recipe, we will take pork and also add funchose Chinese cabbage to it.

Ingredients:

• 160 g pork pulp;
• 35 g funchose;
• 160 g Chinese salad;
• six cherry fruits;
• white and green onions;
• 15 g kimchi sauce.

Cooking method:

1. Cut the pork into small pieces and fry in a small amount of oil.
2. Finely chop the onion and add it to the meat. Then add the cherry quarters.
3. While the vegetables are stewing, pour cool water over the noodles and leave for 10 minutes.
4. Now add shredded cabbage, pasta and noodles. Fill the food with half a liter of water and bring the dish to readiness.

Serve with chopped green onions. If desired, you can season the soup with soy seasoning.

Preparing cabbage

Kimchi is fermented vegetables. They can be bought ready-made. But they are not always available for sale in the nearest store, and not every housewife wants to travel all over the city in search of them. In addition, the quality of products is sometimes far from expectations.

Usually, Chinese (Beijing) cabbage is used to make kimchi. And you can find it fresh in almost any supermarket. We will ferment it ourselves - the recipe is quite simple. In addition, you can easily adjust the spiciness of the product. When buying already fermented cabbage in the store, you have to make peace with the existing taste. But not everyone respects overly spicy dishes.

We will need:

• A head of Chinese cabbage.
• Salt.
• Powdered coriander, paprika, hot red pepper.
• Garlic.

Let's prepare kimchi:

• Dilute a fairly large amount of salt in cold water (you should get a strong brine).
• Wash the cabbage, cut it in half lengthwise, put it in a bowl or pan and pour in brine so that it completely covers it. Cover the top with a plate, press down with pressure and leave in the refrigerator for two days.
• We will separate the cabbage into separate sheets and rinse them well with running water.
• Let's prepare a hot paste (kankochi) from garlic and the indicated seasonings. The amount of ingredients depends on the desired spiciness. The paste can be made either very spicy or quite soft.
• Brush each cabbage leaf with paste.
• Place in a bowl and place in the refrigerator again for 2 days.

The recipe, as you can see, is not at all complicated. Therefore, if you don’t know where to buy kimchi vegetables, this is not a reason to refuse to prepare a delicious and unusual soup.

Kimchi soup with pork loin

The following kimchi soup recipe calls for shiitake mushrooms. Easterners adore this mushroom for its taste and use it in preparing a wide variety of dishes.

Ingredients:

• 650 g meat loin;
• 55 g shiitake mushrooms;
• 220 g Chinese salad;
• quarter of an onion;
• packaging of tofu cheese;
• four cloves of garlic;
• two teaspoons of kimchi paste;
• four teaspoons of soy seasoning;
• three tablespoons of black and hot pepper;
• green onions.

Cooking method:

1. Cut the loin into strips, place in a saucepan and lightly fry in oil. After that, add hot sauce and simmer the food for a couple of minutes.
2. Pour in Chinese sauce, add pepper and garlic cloves passed through a press. Mix.
3. Add shredded cabbage, chopped mushrooms and onions. Pour water and cook the soup until the meat is completely cooked.
4. At the very end of cooking, add cubes of soy cheese and chopped green onions.

Ingredients:

• Chicken legs - 2 pieces
• Carrots – 2 pieces
• Water – 3 Liters
• Green onion feathers - 5-6 pieces
• Garlic - 5-6 cloves
• Sesame oil - 2 tbsp. spoons
• Ground ginger - 4 tbsp. spoons
• Salt - To taste
• Egg noodles – 400 grams
• Chicken fillet – 400 grams
• Soy sauce – 100 grams
• Honey - 3 tbsp. spoons
• Sesame seeds - 4 tbsp. spoons
• Vegetable oil - 2-3 tbsp. spoons
• Nori - To taste

Number of servings: 4

Original recipe with anchovies

You can cook original kimchi soup with anchovies. The result is a dish with a very unusual taste that your guests will definitely appreciate.

Ingredients:

• 155 g pork pulp;
• 120 g tofu cheese;
• three plates of dry seaweed;
• six units dry anchovies;
• bulb;
• 120 g kimchi cabbage;
• 55 g shiitake mushrooms;
• two garlic cloves;
• chilli;
• 15 g ginger root.

How to make kimchi soup:

1. Pour ⅔ liter of water into a saucepan, add anchovies and boil them for an hour.
2. Cut the meat into cubes, mix with chopped ginger, spicy vegetables and pepper. Marinate for half an hour.
3. Strain the anchovy broth and discard the fish itself.
4. Cut onions, mushrooms and chili into strips. First fry the meat in heated oil, then add mushrooms and shredded cabbage to it. Pour in the broth and cook until the meat is soft
5. Once the pork is ready, add white and green onions, chili and tofu. Simmer the soup for a couple of minutes and turn off the heat.

Curious facts

The Korean people consider kimchi their national dish, the main component of which is pickled vegetables (in most cases, Chinese cabbage), richly seasoned with pepper for spiciness. The first mention of a similar dish dates back to the 1st century BC, but at that time this dish was called “khancha”, which means “soaked vegetables”. And in 2013, the dish was included in the UNESCO list of intangible heritage of humanity.

However, the Japanese dispute that kimchi belongs exclusively to Korean cuisine. In different provinces of Japan, kimchi soup has been prepared for many centuries, diluting it with various additives - from pumpkin to seafood.

Today this dish is popular all over the world. There are many magazines, books, and Internet sites that describe the recipe for kimchi soup and also contain photos of the step-by-step preparation of this dish. It does not cause any difficulties in its preparation. You just have to take into account some nuances in how to prepare the soup. It is best to use homemade kimchi, but you should take care of this in advance.

With bell pepper and funchose

We offer another thick, moderately spicy and nutritious kimchi soup with bell pepper and funchose.

Ingredients:

• 320 g pork pulp;
• quarter of bell pepper;
• 25 g funchose;
• 320 g kimchi cabbage;
• bulb;
• a quarter of chili pepper;
• a clove of garlic;
• onion feathers

Cooking method:

1. Cut the meat and cabbage into squares. We try to cut the sweet and chili peppers, as well as the onion, into thin strips.
2. Heat the oil in a thick-bottomed pan and fry the meat along with the cabbage. After ten minutes, add two types of onions, pour in half a liter of water, or better yet broth, and add sweet peppers.
3. Then add funchose and cook the soup for five minutes.
4. Pour the finished dish into plates, put a piece of chili pepper, a little chopped spicy vegetable and onion feathers in each.

That's all, now you know how to treat your loved ones and guests deliciously. True, such a spicy soup should not be given to children, so as not to harm their still imperfect digestive tract. But the rest of the family will definitely like this dish with an oriental accent.