Spicy, warming, bright, quick, and easy to cook if you already have kimchi, spicy quick-pickled cucumbers, and some chicken broth in the fridge. Eating this soup is like eating lava!
Yields 4 portions
- 1 onion
- 1 zucchini
- ½ red bell pepper
- 1 cup of kimchi
- 1 l of chicken stock
- 1 l of waterboiling
- olive oil
- black peppercorns
- curcuma powder
- smoked paprika powder
- Kimchi could be non-vegan: if not labeled as vegan, it may contain fish sauce.
- Soy sauce is likely not gluten-free and contains wheat.
Before you start: unfreeze chicken stock if frozen.
- Prepare the vegetables. Onion: peel, halve, and cut into medium dice. Zucchini: cut the ends, halve lengthwise, and cut into 1/4 cm half-moons. Bell pepper: remove the seeds, and cut into medium strips. Kimchi: roughly chop. Pickled cucumbers: halve.
- Heat a medium-sized pot on medium-low heat, add olive oil, add onions and sauté them until golden. Add salt in the middle.
- Season with a few black peppercorns, curcuma powder, and smoked paprika powder. Thoroughly mix everything, and cook for about 30 seconds.
- Add the zucchini, bell peppers, kimchi, and pickled cucumbers to the pot, and cook until the zucchini softens a bit.
- Add the chicken broth, and water, increase the heat to medium-high, bring to a boil, reduce the heat to medium-low, and cook covered until the vegetables are tender.
- Add a bit of kimchi paste if not spicy enough, and more salt if needed.
Notes & tips
Try our kimchi, kimchi paste and spicy quick-pickled cucumbers with this recipe.
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.