Sunday, October 15, 2006

Kimchi Gook


4 cups water
couple of dried anchovies
1-2 cups sheen (old) kimchi (I'm a goongmool person, but most are ggundehgee people)
1/2 onion
2-3 tb gook ganjang (soup soy sauce)
salt to taste


1 sliced jalapeno (if you like it spicy)
handful of dried booguh fish
handful of kongnamool


Add dried anchovies to water and bring to boil. Squeeze the excess juice out of kimchi and chop coarsely. Add kimchi to water with onion with gook ganjang. Bring to boil. Reduce heat to medium, cook for 10 more minutes and add salt to taste. Discard anchovies before serving.

This gook is especially she-won-heh (refreshing in that hot and spicy kind of way) if you add some dried booguh and/or kongnamool. Yet another gook that's great for hangovers. It's even better the next day after you've let it sit awhile like kimchi jjigae.

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