🇦🇺 Australia • 🇰🇷 South Korea
This hearty, gluten-free soup blends the comforting warmth of a Korean chicken stew with the fresh vibrancy of an Australian-inspired vegetable broth. The kimchi adds a spicy, fermented depth, while the gluten-free stock ensures a light, flavourful base.
🌾 Gluten-free
👥 Serving 3
⏰ Time 35 min
🥘 Ingredients
- 🥣Gluten-free Chicken Stock 600ml
- 🌶️Kimchi 150g
- 🍗Shredded Chicken 150g
- 🥬Green Cabbage, finely sliced 100g
- 🥕Carrot, julienned 50g
- 🧅Spring Onions, sliced 25g
- 🫚Ginger, minced 10g
- 🧄Garlic, minced 10g
- 🥢Soy Sauce 20ml
- 🌰Sesame Oil 10ml
- 🍶Rice Vinegar 15ml
- 🌶️Gochujang (Korean Chili Paste) 10g
- 🥢Gluten-free Tamari 15ml
- ⚪Ground White Pepper 2g
- 🌾Gluten-Free Cornflour 5g
👨🍳 Instructions
- 🔪Prepare all vegetables: finely slice the green cabbage, julienne the carrot, and thinly slice the spring onions. Mince the garlic and ginger.
- 🔥Heat sesame oil in a large pot. Sauté the garlic and ginger until fragrant, then add the chicken and stir-fry for 2-3 minutes until lightly browned.
- 🥬Add kimchi to the pot along with the vegetables. Stir fry for a few minutes.
- 🍲Pour in the gluten free chicken stock, soy sauce, rice wine vinegar, Gochujang and Tamari. Bring to a boil, then reduce heat and simmer for 15 minutes.
- 🥄Mix corn flour with a small amount of cold water to form a slurry; slowly whisk into soup to thicken it slightly, stirring for another minute or two.
- 🧂Season with white pepper. Taste and adjust seasoning as needed.
- 🍽️Garnish with sliced spring onions and serve hot.
💡 Pro Tips
🌡️Adjust the amount of Gochujang to control the level of spiciness.
🥄For a thicker soup, mix the cornflour with a little cold water before adding it to the soup at the end.
🥬 Ingredient Showcase
🥕 carrot
🌶️ kimchi
🥬 green cabbage
🫚 ginger
🧅 spring onions
🧄 garlic
🌰 sesame oil
🥢 soy sauce
🍶 rice vinegar
⚪ ground white pepper