I created this soup with leftover kimchi and and frozen cauliflower, needing something simple, hot and spicy to have for dinner. Its so good on a cold winter night and you can serve it with either noodles or rice.
Ingredients
1 tbsp oil
1 onion, diced
150 g kimchi, diced
half a head of cauliflower, fresh or frozen
1 tbsp miso paste
1-2 tbsp gochujang paste
Water, depending on desired consistency
A small handful of cornichons
1 tsp honey or vegan alternative
1 tsp sesame oil
Method
Fry the onion in a little oil. Add the cauliflower and fry for a few minutes until it starts to soften and thaw, if using frozen. Add the diced kimchi and continue cooking for a few minutes. Add the miso and gochujang pastes and water. The amount put in depends on how soupy you want it. Stir to mix and cover to cook until the cauliflower has cooked all the way through. Stir in the honey and dissolve. Remove from the heat and add the sesame oil.
Serve with noodles or rice.
* this recipe is not vegetarian or vegan as the kimchi is traditionally made with fermented shrimp paste. If you are looking for a vegetarian meal, ensure you either buy or make your own kimchi without the shrimp paste. Check out Maangchi's website and YouTube channel for recipes on kimchi (https://www.maangchi.com/recipe/chaesik-kimchi).
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