Recipe: Boil some beef broth. Add minced garlic and ginger. Add these vegetables that are cut into bite size pieces: Celery, carrot, onion, green onion, daikon radish, green kale leaf and red bell peppers. Add a dash of soy sauce, a dash of sesame oil, 5 spice powder, black pepper, sea salt, a good amount of Korean red serrano chile sauce and paprika. Add daikon radish kimchi. Add a couple of frog legs. Boil till the vegetables and frog legs are cooked.
Ladle the stew into a bowl and place a poached egg on top.
The soup should have more vegetables than broth. There is no tofu or cabbage kimchi in this soup. Kale is a cabbage family member and it makes a nice change from bok choy. Korean chili sauce is usually made of red serrano peppers and they are a little bit hotter than jalapeno peppers. Korea can have a harsh climate and this soup can warm any chilly soul up! You can serve this soup with a bowl of steamed rice and little dishes of Korean muse appetizers. This is one of my favorite Korean soups. I have posted a few different recipes for this kind of Korean spicy soup in my past recipe blogs. Hot, spicy yum! ... Shawna
