Best Korean Soup Base
If you start with this, nothing can go wrong.
Zutaten
- 3 EL Öl (either neutral or sesame oil)
- 2 TL Koreanische Chiliflocken (Gochugaru)
- 5 Zehen Knoblauch
- 1 cm Ingwerwurzel
- 2 Zwiebeln
- 50ml/ ⅕ cup Sojasoße
- 3 EL Miso-Paste
- 3 Liter Gemüsebrühe/Wasser (just mix the water with vegetable stock powder)
Anleitungen
- Slice the onions into thin stripes. Press or grate the garlic and ginger root.
- Pour the oil in a pot over medium-low heat. Add the gochugaru chilli flakes and let them gently sizzle, but be careful not to turn the heat up too high, as this can cause the chilli to burn. Once the chilli oil becomes foamy and fragrant, it's time to add the onion, garlic, and ginger. Stir the mixture well and continue cooking for about 5 minutes, keeping the heat on medium.
- Add two teaspoons of salt to the pot and continue stirring for another 3 minutes on medium heat. The mixture should begin to darken, and it’s normal for some bits to stick to the bottom of the pot. Once you notice this, pour in the soy sauce, the miso paste and stir thoroughly to incorporate it, loosening any stuck bits as you stir.
- At this point, you could let the mixture cool down and store it in the fridge for later use. To finish making the soup base, pour about 3 liters of water into the pot. For even better results, use water mixed with vegetable stock powder or cubes. Stir everything well to fully combine the flavours.
- Now, with the soup base finished, you can add any vegetables you like to suit your taste. For inspiration, I often add small potatoes, tofu, kimchi, spring onions, mushrooms, or string beans. Cover the pot with a lid and let it cook for 30–40 minutes, allowing the flavours to blend and, if you added any, the vegetables to soften.
