I am so thrilled to have Sarah from Crispy Bits & Burnt Ends guest posting here today. Sarah is an extremely talented cook and an amazing photographer, as you can see above! Her recipes tend to mix American and Asian flavors, while keeping everything healthy and delicious! A couple favorites are her Teriyaki Turkey Meatloaf loaded with veggies, Thai Chicken Burgers, and Pork Ragu and Mini Mac and Cheese Cups (yes it is healthy!)
Now, I’m going to let Sarah takeover and have her tell you about her Kimchi Matzoh Ball Soup!
Hello followers of Girl In The Little Red Kitchen! My name is Sarah and I write a little blog called Crispy Bits and Burnt Ends. I am so happy to guest post for Susan today. Passover is next week and Sam from the little ferraro kitchen invited a group of us to participate in sharing our favorite Passover recipes. Now some of you may know, I am Korean. What?!?! Did she just say she was Korean? Why is she posting Passover recipes when she is Korean? What does she know about Passover? I know a little something about Passover because my better half is Jewish and we are raising our son Jewish. We will be heading to the MIL’s for Passover dinner. So I know a little something about Passover.
Now, I don’t have a 100 year old recipe for Matzoh ball soup. I recently made my first batch and am happy to announce that I made some sinkers on my first try. My better half loves sinkers! I don’t use schmaltz and I don’t know how to make them extra special with Bubbi’s recipe but I do know one thing, I know how to Koreanize a batch of matzoh ball soup. Just as matzoh ball soup is comfort food for you all, Kimchi soup is comfort food for us Koreans. I thought why don’t I just combine the two. At first I thought there is no way that these two could make a good combo. I just wanted to see if it would. To my surprise, they went together like my better half and I.
|Kimchi Matzoh Ball Soup for Passover||
- 3 cups ripe kimchi
- 3-4 cups of water
- 2 tablespoons of beef base (dashida)
- 1 tablespoon of soy sauce
- 2 tablespoons of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sesame oil
- Matzoh balls (make them as you normally would)
- Add sesame oil in a large soup pot on medium high heat, when the pot is hot add the kimchi and sautee for 5-7 minutes.
- Add the water and bring to boil, add beef base, soy sauce and red pepper flakes.
- Add matzoh balls and cook for 45 minutes.