Are you guilty of letting that tangy, flavorful kimchi juice go to waste? Fear not!
I’ll share Korean secrets to turning that leftover gold into culinary gems, helping you make the most out of every drop.
You can also use these recipes if you’re out of Kimchi, but want to cook something with some kick.
Here are 4 recipes to transform your kimchi juice into delish dishes!
1. Kimchi Juice Tuna Stew
Ingredients:
- 1 can of tuna (drained)
- 2 cups of kimchi juice
- 1 cup of water
- 1/2 onion (sliced)
- 1 green onion (chopped)
- 1 tofu block (cut into cubes)
- 4 spicy chili peppers (optional for your preference in spiciness)
- 2 tablespoons of soy sauce for soup (gook ganjang, it’s more concentrated than regular soy sauce)
Instructions:
- Bring kimchi juice to a boil in a pot.
- Add tuna, and soy sauce. Cook for 5 minutes.
- Add tofu and onions for another 5 minutes.
- Then, add chopped chili peppers and green onion.
- Pour water, and let it simmer for 5 minutes.
- Add kimchi juice, water, and chili flakes. Let it simmer for 5 minutes.
Tips!
If Kimchi or Kimchi juice tastes too sour, you can always add a little bit of sugar.
2. Chilled Acorn Jelly Soup
Ingredients:
- 1 packet of acorn jelly (muk)
- 1 cup of kimchi juice
- 1 cucumber (julienned)
- 1 boiled egg (sliced)
- 2 tablespoons of vinegar
- 1 tablespoon of sugar
- sesame seeds and dried seaweed (kim) flakes for garnish
- steamed rice or Korean noodles (optional, if you’re hungry)
Instructions:
- Cut the acorn jelly into thin strips.
- Mix kimchi juice, vinegar, and sugar in a bowl.
- Add acorn jelly strips and cucumber to the mixture.
- Chill in the refrigerator for at least 30 minutes.
- Serve cold, garnished with sliced boiled egg, sesame seeds and dried seaweed (kim) flakes.
3. Kimchi Pancake (Kimchi Jeon)
Ingredients:
- 1 cup of all-purpose flour (or Korean pancake mix – boochim garoo)
- 1 cup of kimchi juice
- 1 cup of kimchi (chopped)
- 2 green onions (chopped)
- chili peppers (optional, if you love spicy food)
- 2 tablespoons of vegetable oil
- Soy dipping sauce
Instructions:
- In a bowl, mix flour and kimchi juice until smooth.
- Stir in chopped kimchi and green onions.
- Heat vegetable oil in a skillet over medium heat.
- Pour the batter into the skillet and spread evenly.
- Cook until golden brown on both sides, flipping once.
- Serve with soy dipping sauce.
4. Kimchi Rice Cake Soup
Ingredients:
- 4 cups of beef or vegetable broth
- 2 cups of sliced rice cakes (tteok)
- 1 cup of kimchi juice
- 2 cloves of garlic (minced)
- 1 tablespoon of sesame oil
- 2 eggs (beaten)
- 1 green onion (chopped)
- dried seaweed (kim) flakes (optional for garnish)
Instructions:
- In a pot, bring broth to a boil.
- Add sliced rice cakes and kimchi juice. Simmer for 5 minutes.
- Stir in minced garlic.
- Once rice cakes are cooked and afloat, slowly pour beaten eggs into the soup, stirring gently.
- Add chopped green onions and sesame oil to finish.
- Garnish with dried seaweed (kim) flakes.
Tips!
I also love adding some Korean dumplings to this Kimchi Rice Cake Soup. If you’re having it as a hangover cure, feel free to add bean sprouts. You can, of course, add Kimchi to the soup!
