Been craving for soup so here, I cooked Cabbage Soup and a very very big pot at that. So this will be my food for the week. Hopefully I won’t get tired of it. I decided that I’d be cooking during weekends then have about 2-3 dishes to eat during the work week.
This Cabbage Soup is not Korean by nature but this version is Koreanized. There’s kimchi on top of cabbage and there’s gochujang… The toasted sesame oil gave this dish that oomph… really nice!
- 2 Tbsp vegetable oil
- 500 Grams sausage sliced diagonally
- 1 Piece onion sliced
- 2 Tsp minced garlic
- 2 Tsp minced ginger
- 8 Cups chicken broth
- 2 Cups kimchi include juice
- 2 Tbsp gochujang
- 1 Tbsp soy sauce
- 1 Tsp toasted sesame oil
- 1 Piece cabbage chopped
- 2 Pieces carrots cubed
- Salt to taste
- Pepper to taste
- 5 Stalks green onions
In a large pot, heat oil over high heat.
Add sausage and cook for 4-5 minutes.
Add onions, minced garlic and minced ginger. Cook until onions are translucent.
Add chicken broth, kimchi, gochujang, soy sauce, sesame oil, cabbage and carrots.
Bring mixture to a simmer for 40 minutes.
Season with salt & pepper. Stir. Top with green onions
Serve and enjoy!
Inspired by I Am Food Blog.