- 1 tbsp vegetable oil
- 8-12 cloves garlic, diced
- 1 cup kimchi, finely chopped and excess liquid drained
- 1/4 cup kochukaru (Korean chili flakes)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 6 cups water
- 2 blocks silken tofu, cut into small cubes or rectangles
- 1-2 vegetable bouillon cubes (optional)
- In a large pot heat the oil at medium-high heat (7 out of 10).
- Add garlic and cook until it starts to brown.
- Add kimchi and cook until all the liquid is cooked out and the whole thing is pretty dry.
- Add kochukaru, soy sauce and sesame oil, cook for 3-5 minutes.
- Add water and tofu and bring to a boil.
- Taste the soup, if it needs more salt or flavour add one of the bouillon cubes and let it dissolve. Taste again and add second cube if you think it needs it.
I think I found this recipe while I was living in Winnipeg. The recipe as posted uses beef and clams but I don’t eat beef and am not a fan of clams in soup. The recipe as posted also calls for adding salt at step 4 instead of bouillon cubes at step 6. Added salt might work if you’ve got beef and clams to absorb it but if you don’t the soup will be way too salty, which is why I say to add the bouillon at the end after tasting the soup.