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Kimchi soup

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In Praise of Leftovers

(Read caption) Kimchi soup is a classic Korean dish and can be made in less than 10 minutes.

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This is a classic Korean soup, and there are more complicated and caloric ways to make it. It's often made with pork belly (yum!), but the point for me is usually to have something quick and healthy. I can make it for myself in 10 minutes for a working lunch at home. It takes that long to make a sandwich, for gracious sake.

Of course, this would be impossible without my pantry. When Armageddon comes, feel free to hole up with us. We might have brown rice and kimchi for months on end, but we won't run out of food. If we're really desperate, we could probably live on Asian condiments for a week or two. 

Here's my dream (Westernized) Asian pantry. Sheepishly, I should admit that this dream is a reality most the time. Even though we've moved out of our Asian-Market-on-Every-Corner Seattle neighborhood, I have my ways: 

  • Sesame oil and sesame seeds (white and black)
  • Hoisin sauce
  • Oyster sauce
  • Rice vinegar
  • Soy sauce
  • Fish sauce
  • Mirin (sweet rice wine)
  • Toasted seaweed sheets
  • Sriracha (hot sauce)
  • Sambal (hot sauce)
  • Furikake, a few different kinds (Japanese seasoning shakers, usually containing seaweed, sesame seeds, and dashi)
  • Miso paste
  • Korean hot pepper paste (gochujang)
  • Peanut or vegetable oil
  • Fresh ginger and garlic
  • Napa kimchi
  • White and brown rice
  • Rice noodles
  • Coconut milk
  • Red curry paste 
  • Limes
  • Peanuts
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