I got all the ingredients to make Kimchi after visiting the Chinatown over the Easter holiday. When I went to uni, I used to live with some Japanese and Korean students. There was no blogging on those days so the best way to know the other culture was to live with the foreign people. Once a month, we would gather together to make Kimchi and then we would share the food to take home. One day we would be having Japanese, then Korean and Chinese on the other day. Although the food we were having was very simple and inexpensive dishes, we enjoy them a lot.
The weather is getting cool and I feel like having some spicy soup so I end up using the Kimchi to make soup. It has brought back a few of the old memories....
3 cups water
Kimchi (store brought or homemade)
1 sachet of stock paste
Add water to the pan and let it boils, cut up the Kimchi a little and put into the water. Turn down the heat and add in the tofu and stock paste. Let it simmer for a few minute and to develop the taste. Season with salt and serve hot.