are you afraid of spending a lot of time with one person? ie, if you hang out with them too much, you od on them, and you will never be as good of friends as you once were. because no matter how close you are, you over saturate yourself with that person. it’s why i’m afraid of living with friends (in none of my 5 living situations during college have i lived with friends). but maybe that’s just my introvert coming out? idk.
one thing i don’t ever get sick of is korean. i overate at a korean restaurant on a friday night and didn’t want it the next day, but by the next thursday, i was craving it again. i’m in love with banchan, okay? but sometimes my eyes are bigger than my stomach, and sometimes i get the costco sized jar of kimchi. and i can’t finish it all before it gets way too sour. this kimchi soup with seaweed and fresh mochi is perfect for using up that elderly kimchi, as well as pulled pork. there was a ton of pulled pork in my fridge (think the leftovers of two stuffed pressure cookers’ worth, fed to a crowd of 30, who already had enough to eat pre-pork), and i was tired of the bbq sauce + pork routine. (steph of i am a food blog, the author of this recipe, says she likes doing this when she has a ton of pulled pork on hand, too).
this kimchi soup with seaweed and fresh mochi isn’t the kind of soup that’s super smooth and creamy (those bore me anyways). there’s plenty of crunchy kimchi and green onion, chewy and crispy mochi (i used fresh mochi leftover from mochitsuki. it keeps really well in the freezer), hearty pork, a hint of sesame from the crackly seaweed and the sesame oil. adaptions wise, i used mushrooms and bean sprouts here for a little more veg, and you could add a poached egg if you want to make this soup a little richer (or ignore it if you’re lazy like me). the soup is a little spicy, but nothing horribly so (nothing like tteokbokki, which i usually have to end up rinsing off bc i am in too much pain to finish all the sauce). just the thing for the last bit of cold before warmer weather visits.
1 year ago: chimichurri and butternut squash quinoa bowls | jasmine cream puffs
2 years ago: buttermilk oatmeal raisin scones | orange-scented almond olive oil muffins
3 years ago: chocolate cake with whipped ganache and raspberries | apricot almond amaretto pound cake
4 years ago: mini brown butter, coconut and raspberry cakes | thomas keller’s chocolate chip cookies
- 2 onions thinly sliced
- 4 cups kimchi chopped into bite size pieces
- 3-4 cups pulled pork or other protein
- 8 cups dashi
- 6 T mirin or to taste
- 4 T gochujang or to taste
- fresh mochi
- sliced green onions poached eggs, roasted seaweed and sesame oil for serving
In a large pot, heat some oil over medium heat. Cook the onions until brown and caramelized, stirring often, about 10 minutes. Stir in the kimchi and pork. Add the dashi, mirin and gochujang; bring to a gentle simmer. Turn the heat down to low and let simmer. Steph says 1 hour, but if you're short on time, 20-30 minutes is fine. Season with salt and pepper.
In a small skillet, heat some oil. Add the mochi (don’t crowd it!), and cook until golden brown on one side, then flip and let crisp on the other side.
To serve, scoop the soup into a bowl and top with the mochi, a slow poached egg, sliced green onions, and seaweed. Serve hot.
From I Am a Food Blog.
You can use whatever kind of broth you'd like if you don't have dashi. I've done water with dried mushrooms and a splash of fish sauce, and that works well.