Name: Korean-style Spicy Kimchi Miso Soup for One Person at Home Casually Series
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g beef; 100g Old tofu; A handful of Dried kelp shreds; 5-10 Dried shrimp; 50g pickle; 50g cabbage; 1 spoon Miso; 1 piece Red chili; 1 shallot; 2-3 cloves garlic

Korean-style Spicy Kimchi Miso Soup for One Person at Home Casually Series

by Stinky wheat

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Ever since I went to Jeju Island, I have never forgotten Korean food. My friends made kimchi, pickled radishes, and pork bone soup.
So I bought Korean soybean paste and kimchi at home. When I have time, I miss the taste of a foreign country.
Djangjang is a home-cooked dish of Korean families. There is no specific requirement for the recipe inside. Just add the ingredients you like according to your personal taste.
It is very suitable for temporary cooking and there is no soup base. Put in a spoonful of miso and any ingredients you can get at your fingertips.
Wheat found half a cabbage half a month ago at home, half a packet of dried kelp shreds opened half a year ago, dried prawns in the refrigerator (actually, dried fish is used in Korea, which happens to be unavailable at home, in order to have a seafood flavor. , Koreans really love seafood, especially in Jeju Island, where seafood is more than meat.) A chilli frozen in the freezer.
The tofu is bought at the vegetable market specially, next time I cut it and put it in the refrigerator. Eat and take as you go. "

Korean-style Spicy Kimchi Miso Soup for One Person at Home Casually Series

1. Wash the kelp, throw it into the casserole with the dried shrimp (dried fish) and cook for 5 minutes. Kumbu (that is, kelp) is dried at home, suitable for use whenever needed. And wash it with sun-dried, and use it to cook the soup, the soup will have a particularly strong seafood flavor. This is also the essence of this miso soup.

Korean-style Spicy Kimchi Miso Soup for One Person at Home Casually Series recipe

2. Add the soybean paste, then cut the old tofu, and put it in the pot

3. Then add the cabbage. Chili and garlic cloves. (If you like spicy food, you can put it according to taste)

4. Observe if the tofu is cooked until it has holes (I like to eat tofu with holes in it, haha, if you like soft tofu, you can change it.) Then you can add kimchi. Kimchi just needs to be boiled for a while.

5. Put the kimchi and wait for the soup to boil again, then put the beef in the end and bring it to a boil.

6. Here is the semi-finished product, the boiling miso soup. This is a lazy dish at home, as long as there is soybean paste in the refrigerator. Everything is easy to say. Anything you can find, what you have at home, and what you like to eat, you can throw in and cook. Finally, remember to go with rice haha, the miso soup with rice is super delicious.

Tips:
The soup base is the essence of this dish. It is best to have kelp, dried shrimp, fish and other ingredients that can bring umami taste. If not, then meat, ribs, etc. can also be used as the soup base.
If there is nothing, the miso soup will look clear, and there will be no rich sauce.
The best combination of miso soup is: kelp, tofu, and fungus.
Others are at will.