Classic Korean soup with Organic Mushrooms

Classic Korean soup with Organic Mushrooms

Classic Korean soup with Organic Mushrooms

This recipe is shared by Laska Maria Freeman.

This is one of my new favourite recipes from my daughter-in-law @misscuccicuccicucci and from her mother @sune.choi

A twist on a Classic Korean Soup by adding mushrooms for extra nutrition.

Mushrooms are one of the only vegetables that are not sprayed with harmful pesticides and chemicals in Canada. I find local mushrooms and dry them but the extracts from @organicmushroomsca work extremely well

This is a simple recipe and one can modify it as per individual tastes and preferences.

  • Brown pork chop or chuck steak (a cheaper piece of meat) also I add 2 straps of Bacon.
  • I like cooking with Sesame Seed Oil, but you can use any oil you have.
  • Add the white part of the Green Onions
  • Remove meat from pot when browned.
  • On medium or low heat, add a generous spoonful of Kimchi to the pot.
  • You can simply add Organic Mushrooms extract powders to it. You can use fresh mushrooms or powdered mushrooms that are dried.
  • Add whatever other vegetables you want or whatever is left in the fridge.
  • Cook over medium heat and then add 2 cups of water or broth.
  • For spice, you can add a full teaspoon of Gochujang paste (Hot Pepper Paste)
  • Bring to a boil on Medium then to a Minimum and Simmer for an hour.
  • Cook rice or noodles when ready to eat.
  • Garnish with the green part of the onion.
  • This pot makes enough for one person for a few days.

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