Remember all that sour kimchi I talked about here? Time to put it to good use! 9 out of 10 times I visit my parents, my mom will have this soup on the stove-top bubbling away. First thing’s first: you’re going to need some anchovy stock.
This isn’t even really a recipe. You add some sour kimchi in whatever stock base you want (in this case, Anchovy Stock. ) and then boil away. When it’s reduced by around half, it’s ready to eat. That’s the magic of cooking with sour kimchi: it has all the flavor you need.
This Korean Omelette is not really a recipe either. It’s more of a technique. You can do it plain or add one layer of dried seaweed like I did here, or some minced jalapeno, carrot, and green onions. You can fill it with whatever you want, just don’t overfill. It’ll cook unevenly and won’t fold nicely.
A very simple and comforting meal, that just happens to be vegetarian–if you’re okay with fish stock.
If you make the stock ahead of time, the cooking time will be much shorter. The leftover stock can be frozen for a few months.
This only works with sour kimchi. See How to make kimchi for info.
Any leftover stew can be stored in the fridge for up to 2 weeks. Yes–2 weeks.Anchovy Kimchi Stew
Makes 4 servings of soup. Takes about an hour.
- 3.5 cups of Anchovy Stock
- about 2 cups packed sour kimchi
Add about 3.5 cups of broth to a medium pot. Add the kimchi and bring to a boil. Lower heat to maintain a fast simmer. Cook for about 30-45 minutes or until reduced by half.
Makes 2 servings. Takes 5 minutes.
- 4 large-ish eggs
- 1 sheet dried seaweed
- 1 T. water
- neutral oil
Heat up a 10 inch fry pan. Add enough oil to coat the pan in a thin layer. Once pan is hot, lower heat to a low and wait a few minutes. Beat eggs with the water very well. DO NOT SALT.
Add the beaten eggs to the pan. Sprinkle evenly with some salt. Gently swish the eggs by moving the pan around. Add the seaweed on top of the egg.
Now you’re going to start folding the eggs over. There will be a total of 4-5 folds:
Lift the pan so the end closest to you is up a few inches from the heat and the end away from you is down, touching the heat. (This to move the uncooked eggs away from you so you can fold over the cooked part.) Using your spatula, and starting with the section closest to you, fold a section of the egg over on itself. Lower the pan. Wait a minute and fold it over again.
At this point, slide your spatula under the eggs and kind of shimmy it back and forth and bring the spatula towards you by an inch, no more. Then lift up the side of the pan closest to you by a few inches or so. (This is so the uncooked eggs that have gathered at the end of the omelette can touch the pan to cook properly.) Wait a minute and fold over again. If there is some egg left, fold over again. Give it another minute to finish cooking. Slide it out on a cutting board and let it rest for a minute. Cut into slices and serve.