Spicy Korean Kimchi
Mushroom Soup
A hearty, vibrant Korean-style soup featuring savory spam, delicate enoki mushrooms, and tangy kimchi simmered in a rich, spicy broth.
This comforting Kimchi and Mushroom Soup is a staple in Korean home cooking, celebrated for its perfect balance of savory, spicy, and tangy flavors. By sautéing the kimchi first, the soup develops a deep, complex base that pairs wonderfully with the texture of enoki mushrooms and savory spam. It is a quick yet incredibly satisfying meal perfect for any day of the week.
Ingredients
- 1 tbsp cooking oil
- 1/2 cup red onion, diced
- 200 g kimchi, chopped
- 1 tbsp light soy sauce
- 1 tsp white sugar
- 1 tbsp gochujang (Korean spicy paste)
- 500 ml water
- 100 g enoki mushrooms
- 100 g spam, diced
- 1-2 green chili peppers, sliced
Instructions
- 1Heat the cooking oil
Begin by pouring a small amount of cooking oil into your pot. This will serve as the base for frying your aromatics.
Tip: Ensure the pot is evenly coated with oil before adding your ingredients. - 2Sauté the red onions
Add the diced red onion into the pot with the oil. Stir-fry them using a spatula until they are softened and fragrant.
Tip: Stir frequently to ensure the onions cook evenly without burning. - 3Add the kimchi
Add the prepared kimchi to the pot with the sautéed onions. Stir well to combine the flavors.
Tip: Sautéing the kimchi for a minute helps intensify its flavor in the soup base. - 4Season the base
Add the light soy sauce, white sugar, and a large spoonful of Korean spicy paste (gochujang) to the pot. Stir to incorporate these seasonings.
Tip: Adjust the amount of spicy paste based on your preference for heat. - 5Add water for the broth
Pour in the required amount of water to create the soup base. Mix everything together thoroughly.
Tip: Use warm water to help the spicy paste dissolve faster. - 6Add mushrooms and spam
Add the pre-cut enoki mushrooms and diced spam into the simmering soup base. Continue to cook until bubbling.
Tip: Add the mushrooms last as they cook very quickly. - 7Add green chili peppers
Add the pre-cut green chili peppers into the simmering pot of kimchi and mushroom soup. Allow the soup to continue simmering until the flavors are well combined and the soup is bubbling.
Tip: Add the green chilies towards the end of the cooking process to maintain their bright color and fresh, spicy crunch.
