How to make hot and rich Korean kimchi kimchi soup

Korean cuisine is no longer strange to us because of the diversity and high similarities in Vietnamese taste. Besides, the hot nature of many dishes can help us warm up on cold, windy winter nights. Today, Tnhelearning.edu.vn would like to introduce a dish that must be extremely familiar that has made a Korean culinary brand but can completely take you through the winter with a full and warm stomach – Kimchi mushroom soup. Korean magnet.

Ingredients for making kimchi mushroom soup

• 300g kimchi
• 100g enoki mushrooms
• 250g squid
• 4 slices of ginger
• 4 slices of garlic
• 50g celery
• 20g cilantro
• 1 teaspoon of tapioca juice
• Seasoning: Cooking oil, chili, sugar, pepper and seasoning

How to make kimchi mushroom soup

Step 1: Prepare ingredients

First, we proceed to wash the squid, enoki mushrooms, celery and chili.

Preliminary processing of squid by peeling off the skin, intestines, ink sacs, eyes and teeth of the squid, then cut into bite-sized pieces and cut the squid beard short.

Next, cut the root of the enoki mushrooms, soak them in salt water to remove the stains, and drain.

Finally, cut the kimchi and celery to 4-5cm long, chop the chili and set aside.

Step 2: Make kimchi mushroom kimchi soup

For the first processing step, boil the cooked squid in a pot of boiling water with ginger before marinating in ice for 30 minutes and draining .

Next, heat a pan with cooking oil and fry the garlic until golden. Then you put the squid in and stir-fry so that the squid is hunted and fragrant .

After you have boiled the mixture of water, mushrooms, kimchi and squid, add the celery to the pot and season with 1 tablespoon seasoning and 1 tablespoon sugar.

Please add more juice and season to taste.

As for the presentation, put the soup in a bowl and dot a few celery leaves and sliced chili on top to create accents. Enjoy this dish with rice right away!

Finished product

Korean flavor thanks to slices of kimchi mixed with a little spicy from chili, accompanied by toned squid meat that has been cut beautifully, attracting viewers. The crispy but still smooth taste from the enoki mushrooms further harmonizes the frugal taste of this dish.

A bowl of kimchi mushroom soup eaten with rice with a family reunion, warm from body to heart. Quickly make this dish to enjoy Korean spices in this cozy atmosphere!

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