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Saturday, January 26, 2019

Korean Chili SOup

This soup is not for the weak tongued. It is definitely hot due to

  • gochugaru--- red chili flakes This ingredient is found in many Korean dishes and is made by drying Korean red chili peppers in the sun, de-seeding them and crushing them into flakes. 
  • Kimchi --- fermented napa cabbage with lots of spices including chili powder, scallions, garlic and ginger
  • Chipotle pepper in adobo sauce with seeds in 

1 pound ground beef
Salt and pepper
1/2 red onion, finely chopped
2 cloves garlic, minced
1 cup kimchi
1/8 cup gochugaru
1 tablespoon ground cumin
3 cups vegetable stock, divided
1 (14 oz) can tomato sauce
1 chipotle pepper from a can of chipotle peppers in adobo sauce, minced
1 large sweet potato, diced
coconut yogurt

Brown the ground beef over medium-high heat in a large pot, and season with salt and pepper. Saute until cooked through. Using a slotted spoon, transfer the beef to a bowl and set aside.
Add the onions to the pan with the remaining fat and cook over medium-high heat until soft. Add the garlic and kimchi and cook 2 minutes. Add the gochugaru and cumin – cook another 2 minutes.
Add 1 cup of veggie stock, scraping up any brown bits. Bring to a boil and then reduce the heat to medium-high and cook until reduced and thickened – approximately 10 minutes.
Return the beef to the pot and add the sweet potato, remaining veggie stock, tomato sauce and chipotle pepper, and 1¼ teaspoons salt. Bring to a boil and then reduce heat to medium. Simmer, uncovered for 20-30 minutes – until you have reached the desired consistency.
Serve with coconut yogurt and scallions.

recipe resource here

retweet post here

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