Turkey Thigh Kimchi Soup
8 servings
35 minutes
Kimchi soup with turkey thigh is a blend of deep Korean tradition and the tender taste of turkey. Kimchi, a symbol of Korean cuisine, adds a spicy kick and richness to the dish, while turkey makes it softer and more nutritious. Historically, kimchi has been used as a base for many hot dishes due to its rich flavor profile. The soup is warming with a slight tanginess and spiciness balanced by the juiciness of tomatoes and aromatic spices. Perfect for cold weather, it nourishes the body with beneficial nutrients and awakens the appetite. Served hot, best in a deep bowl to retain its rich flavor. It's not just food; it's a true culinary experience revealing the diversity of Korean gastronomy.
1
Prepare kimchi and chop it into small pieces.
- Kimchi: 200 g
2
Place the turkey in a pot and add water. Put it on high heat.
- Turkey thigh: 1 kg
- Water: 1.8 l
3
Bring to a boil, add allspice, and reduce the heat.
- Allspice berries: 5 piece
4
Add white peppercorns. Boil for 25 minutes after boiling.
- White peppercorns: to taste
5
Cut the tomatoes into strips and salt them.
- Tomatoes: 125 g
- Sea salt: to taste
6
Add salt to the soup.
- Sea salt: to taste
7
Add kimchi 10 minutes before it's ready.
- Kimchi: 200 g
8
Add chopped tomatoes 5 minutes before it's ready.
- Tomatoes: 125 g
9
Add the pepper mix.
- Ground pepper blend: to taste
10
Place in a deep plate and serve.
