Less than 48 hours ago, I had a dinner at a gorgeous winery in Napa. I had dinner in a room that contained about 53,000 gallons of wine, which is probably how much I drank, so now I am a total mess. So much so that I have ZERO to say for today’s post. I’m literally cross-eyed from being so hung over/tired/dehydrated. I thought I was being discreet at the office, but I noticed that people were looking at me funny and then I realized I had been sitting/typing at my desk like this all day (yes, with sunglasses):
I also gave myself a paper cut and almost started crying, so I am sure that was flagged as strange behavior too. So, yeah, maybe not hiding this too well…Just 10 years ago I used to party like a champ, sleep 1 hour, and then go to class/go take exams in college – HOW? Now, some glasses of wine and I feel like I am dying, and all I want is this soup and my bed #Thisis30. I am never drinking again.
Spicy Korean Cabbage Soup with Mushrooms And Onion
1 medium white onion, thinly sliced
1 2-inch piece ginger, peeled and grated
10 ounces mushrooms (about 3 heaping cups), thinly sliced
1 small head cabbage, thinly sliced
2 tbsp pork fat/lard (alternatively, 2 tbsp coconut oil)
1 tbsp plus 1 tsp gochujang (fermed chile paste concentrate)
2 Tbsp seasoned rice wine vinegar
Quart of chicken stock (32 ounces, 4 cups)
- Thinly slice 1 medium white onion. Peel and grate ginger (about 1 tbsp). Thinly slice mushrooms. Thinly slice 1 small head of cabbage, removing core. Set everything aside.
- Heat lard/coconut oil in a large pot over medium high heat; add in sliced onions, cook, stirring occasionally until translucent, about 2 minutes. Season with salt and pepper.
- Add in grated ginger and cook, stirring occasionally until onions are wilted and translucent, about 5 minutes.
- Add in sliced mushrooms, cook, stirring occasionally, about 5 minutes.
- Add in 1 tbsp plus 1 tsp (or to taste, depending on how spicy you want your soup) gochujang (fermed chile paste concentrate), 2 Tbsp seasoned rice wine vinegar stir, and stir to coat.
- Add in sliced cabbage and stir to coat, until cabbage is slightly wilted, about 10
- Add in 4 cups chicken stock and 4 cups water, lower heat and simmer until cabbage is wilted, about 20 minutes.
- Season with a big pinch of salt to taste (depending on how salty your chicken stock already is) and lime juice.
- Garnish with toasted sesame oil.