Korean Turkey Kimchi Soup
Korean Turkey Kimchi Soup
Directions
- Mix the Butterball Turkey Thigh Roast, soy and mirin together in a bowl and set aside.
- In another bowl, whisk together the gochoujang, gochugaru, and turkey stock, and set aside.
- Strain the kimchi, reserving the juices. Roughly chop the kimchi.
- In a 6-quart soup pot, heat the canola oil and add the garlic, onion, mushrooms and kimchi. Cook until the vegetables are softened, about 2-3 minutes. Add the stock mixture, daikon radish, and the reserved kimchi juice, and then bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
- Stir in the sugar, fish sauce, and sesame oil.
- Add the turkey and simmer briefly until the turkey is heated through. Gently add the tofu and adjust the heat so the tofu is warmed without simmering.
- Garnish with scallions and serve.
Ingredients
- 1 lb Butterball® Fully Cooked Turkey Thigh Roast
- 2 tbsp soy sauce
- 2 tbsp mirin
- 3 tbsp Gochoujang, (fermented bean paste)
- 1 tbsp Gochugaru, (Korean chili flakes)
- 8 cups Turkey stock
- 2 1/2 cups kimchi
- 1/4 cup oil, canola
- 1/4 cup garlic, clove(s), peeled, smashed
- 1 1/2 cup onion, thinly sliced
- 1 qt mushroom(s), shiitake, thinly sliced
- 2 cups daikon radish, peeled, halved, sliced inton1/4” half moons
- 2 tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp oil, sesame
- 14 oz tofu, silken, 16 slices
- 1 cup onion(s), green, thinly sliced
