This is a recipe I came up with when I had a ton of leftover cabbage and the gochujang was a random additional that really changed the soup for the better.

Ingredients: 

• Quarter purple cabbage
• Quarter green cabbage 
• 2-3 big tomatoes (cut into pieces of 8)
• Half a white onion   
• 3-4 cloves finely chopped garlic 
• 4-5 cups chicken broth 
• 2 tbsp chicken bouillon 
• 1 tsp MSG 
• 1 tbsp gochujang 

1. Chop up cabbage into fairly big chunks, cut tomatoes and slice white onion 
2. In a big pot, cook onions on medium heat with a little olive oil for 2-3 minutes
3. Add tomatoes into pot, cook for 1-2 minutes
4. Add garlic and cook for 1-2 min 
5. Add cabbage and stir everything around, let it cook for about 5 minutes
6. Add 1 tbsp gochujang and mix 
7. Add chicken broth, bouillon and MSG and cook on low heat for 1 hour

This is something my grandma used to make all the time and it’s a really comforting, light, and easy soup to make during the winter time to keep you warm.

Ingredients: 

• 1 Daikon
• ¼ cup Dashi soup base or 1 dashi pack (I love Kayanoya’s dashi packets) 
• 1 tbsp mirin 
• 1 tbsp cooking sake
• Pinch of MSG 

1. Cut daikon into 1 inch slices 
2. Place daikon into a pot with dashi, mirin and cooking sake then add water until daikon is submerged
3. Turn heat on low and simmer for 1-2 hours.

This is my go to comfort meal and it’s so easy to make. I found out about kimchi jjigae when I asked my grandma what her favorite Korean dish is and we ordered it for dinner and my life changed…This recipe is based off of maangchis (icon) recipe but I add MSG and I make my broth in a very low budget-no time wasted way. It’s such an approachable dish and as long as kimchi is always in your fridge and you have a few pantry staples like gochugaru and gochujang, you could make this in 40 min. Easy peasy. My favorite protein to add to this is pork (bacon or pork belly). My grandmother prefers haemul sundubu-jjigae which is basically the same thing but with clams. I love both, just depends on the mood. I would love to try to make this with cod and add some fish cakes as well, going to try that soon and let you know how it is 🙂 

All into one pot: 

• Half an onion (sliced) 
• 1-2 stalks of green onion cut into 1 inch pieces 
• Kimchi (older the better, add the brine as well) 
• Any kind of meat you want (pork belly or bacon preferably) 
• Chopped Garlic (1-2 cloves) 
• 2 cups water mixed with 1 tbsp fish sauce and 1 tsp dashi 
• 1 tbsp of sugar 
• 1 1/2 tbsp of gochugaru 
• 1 tbsp of gochujang 
• 1 tsp MSG

1. Cover the pot and turn on the heat on medium low and let it cook for 20 min 
2. After 20 min, mix everything and add sliced tofu
3. Cover and cook for another 10 min 
4. Serve with Rice