PALATEZ

Recipe Category: Soup, Main Course

  • Ginseng Chicken Soup

    Soak Rice (Time: 0-60 minutes): Rinse 2 cups sweet rice (chapssal) until water runs clear. Soak in water 1 hour, drain.

    Prepare Chickens (Time: 60-70 minutes): Clean 2 small whole chickens (about 500g each). Remove any excess fat from cavity. Rinse inside and out, pat dry.

    Prepare Stuffing (Time: 70-80 minutes): Soak 4 dried ginseng roots in warm water 10 minutes. Soak 10 dried jujubes in warm water 10 minutes. Peel 4 fresh chestnuts. Have 8 garlic cloves ready.

    Stuff Chickens (Time: 80-90 minutes): For each chicken: Stuff with 1/2 cup drained rice, 2 jujubes, 2 chestnuts, 4 garlic cloves, 1 ginseng root.

    Close Openings (Time: 90-100 minutes): Use kitchen twine to tie legs together or use toothpicks/skewers to close cavity openings.

    Cook (Time: 100-220 minutes): In large pot, place chickens breast-side up. Add 8 cups water, remaining jujubes and garlic. Bring to boil, skim foam. Reduce heat to low, cover, simmer 1.5 hours until chicken is very tender.

    Serve (Time: 220-230 minutes): Carefully transfer each chicken to deep serving bowl. Ladle broth over. Garnish with 2 tbsp pine nuts and chopped scallions. Serve with salt and pepper for individual seasoning.

  • Beef Short Rib Soup

    1. Soak Ribs (Time: 0-60 minutes): Place 1kg beef short ribs in large bowl, cover with cold water. Soak 1 hour, changing water every 20 minutes to remove blood.

    2. First Boil (Time: 60-75 minutes): Drain ribs, place in large pot. Cover with fresh cold water. Bring to boil over high heat, boil 10 minutes. Drain, rinse ribs under cold water. Clean pot.

    3. Simmer Broth (Time: 75-195 minutes): Return ribs to clean pot. Add 12 cups water, 1 whole onion (peeled), 8 garlic cloves (peeled). Bring to boil, skim foam. Reduce heat to low, cover, simmer 2 hours.

    4. Add Radish (Time: 195-225 minutes): Peel 1 daikon radish, cut into 2-inch chunks. Add to pot after 1.5 hours of simmering (30 minutes before end).

    5. Prepare Garnish (Time: 225-230 minutes): Chop 2 green onions, have 1 tbsp soy sauce and 1 tsp sesame oil ready.

    6. Strain and Season (Time: 230-240 minutes): Remove ribs and radish to serving bowls. Strain broth through fine mesh, discard solids. Return broth to pot, season with 1 tbsp soy sauce, salt and pepper to taste.

    7. Serve (Time: 240-245 minutes): Pour hot broth over ribs. Garnish with green onions and drizzle with sesame oil. Serve with rice and kimchi.

  • Authentic Italian Minestrone Soup

    Authentic Italian Minestrone Soup

    Bean Preparation (Overnight): Soak 200g dried cannellini beans in 1L cold water with 1 tsp baking soda for 12-24 hours. Drain, rinse.

    Cook Beans: In fresh water, simmer beans with 1 bay leaf, 1 garlic clove for 45-60 minutes until tender. Reserve 2 cups cooking liquid. Drain beans.

    Prep Vegetables (Mise en Place): Dice 2 carrots ( 1/2cm), 2 celery stalks ( 1/2cm), 1 large onion ( 1/2cm). Peel and dice 2 medium potatoes (1cm). Trim and slice 200g green beans into 2cm pieces. Chop 200g Savoy cabbage. Dice 2 zucchini (1cm). Mince 4 garlic cloves. Chop 400g canned whole tomatoes.

    Build Flavor Base: Heat 1/4 cup olive oil in large heavy pot over medium heat. Add diced onion, carrot, celery. Cook 10 minutes until soft but not brown.

    Add Aromatics: Add minced garlic, 1 tbsp chopped fresh rosemary, 1 tsp chopped fresh sage. Cook 1 minute until fragrant.

    Add Tomatoes: Add chopped tomatoes with juice, 2 tbsp tomato paste. Cook 5 minutes until tomatoes break down.

    Add Hearty Vegetables: Add potatoes, green beans, cabbage. Stir to coat with tomato mixture.

    Add Liquid: Pour in 1.5L vegetable stock, 2 cups reserved bean cooking liquid. Bring to simmer.

    First Simmer: Partially cover, simmer 20 minutes until potatoes are tender but not falling apart.

    Add Tender Vegetables: Add zucchini, cooked cannellini beans. Simmer 10 minutes uncovered.

    Pasta Addition: Add 100g small pasta (ditalini or small shells). Cook according to package time (usually 8-10 minutes).

    Final Seasoning: Stir in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh basil, salt and pepper to taste. The soup should be thick but still brothy.

    Rest: Remove from heat, let stand 15 minutes before serving. The flavors will meld.

    Serve: Ladle into bowls. Drizzle with extra virgin olive oil, sprinkle with grated Parmigiano-Reggiano.

    Note: Minestrone improves overnight. Reheat gently, adding extra stock if too thick.

  • Ginseng Chicken Soup

    Ginseng Chicken Soup

    Soak Rice (Time: 0-60 minutes): Rinse 2 cups sweet rice (chapssal) until water runs clear. Soak in water 1 hour, drain.

    Prepare Chickens (Time: 60-70 minutes): Clean 2 small whole chickens (about 500g each). Remove any excess fat from cavity. Rinse inside and out, pat dry.

    Prepare Stuffing (Time: 70-80 minutes): Soak 4 dried ginseng roots in warm water 10 minutes. Soak 10 dried jujubes in warm water 10 minutes. Peel 4 fresh chestnuts. Have 8 garlic cloves ready.

    Stuff Chickens (Time: 80-90 minutes): For each chicken: Stuff with 1/2 cup drained rice, 2 jujubes, 2 chestnuts, 4 garlic cloves, 1 ginseng root.

    Close Openings (Time: 90-100 minutes): Use kitchen twine to tie legs together or use toothpicks/skewers to close cavity openings.

    Cook (Time: 100-220 minutes): In large pot, place chickens breast-side up. Add 8 cups water, remaining jujubes and garlic. Bring to boil, skim foam. Reduce heat to low, cover, simmer 1.5 hours until chicken is very tender.

    Serve (Time: 220-230 minutes): Carefully transfer each chicken to deep serving bowl. Ladle broth over. Garnish with 2 tbsp pine nuts and chopped scallions. Serve with salt and pepper for individual seasoning.

  • Beef Short Rib Soup

    Beef Short Rib Soup

    Soak Ribs (Time: 0-60 minutes): Place 1kg beef short ribs in large bowl, cover with cold water. Soak 1 hour, changing water every 20 minutes to remove blood.

    First Boil (Time: 60-75 minutes): Drain ribs, place in large pot. Cover with fresh cold water. Bring to boil over high heat, boil 10 minutes. Drain, rinse ribs under cold water. Clean pot.

    Simmer Broth (Time: 75-195 minutes): Return ribs to clean pot. Add 12 cups water, 1 whole onion (peeled), 8 garlic cloves (peeled). Bring to boil, skim foam. Reduce heat to low, cover, simmer 2 hours.

    Add Radish (Time: 195-225 minutes): Peel 1 daikon radish, cut into 2-inch chunks. Add to pot after 1.5 hours of simmering (30 minutes before end).

    Prepare Garnish (Time: 225-230 minutes): Chop 2 green onions, have 1 tbsp soy sauce and 1 tsp sesame oil ready.

    Strain and Season (Time: 230-240 minutes): Remove ribs and radish to serving bowls. Strain broth through fine mesh, discard solids. Return broth to pot, season with 1 tbsp soy sauce, salt and pepper to taste.

    Serve (Time: 240-245 minutes): Pour hot broth over ribs. Garnish with green onions and drizzle with sesame oil. Serve with rice and kimchi.

  • Minestrone Soup

    Minestrone Soup

    Bean Preparation (Overnight): Soak 200g dried cannellini beans in 1L cold water with 1 tsp baking soda for 12-24 hours. Drain, rinse.

    Cook Beans: In fresh water, simmer beans with 1 bay leaf, 1 garlic clove for 45-60 minutes until tender. Reserve 2 cups cooking liquid. Drain beans.

    Prep Vegetables (Mise en Place): Dice 2 carrots ( 1/2cm), 2 celery stalks ( 1/2cm), 1 large onion ( 1/2cm). Peel and dice 2 medium potatoes (1cm). Trim and slice 200g green beans into 2cm pieces. Chop 200g Savoy cabbage. Dice 2 zucchini (1cm). Mince 4 garlic cloves. Chop 400g canned whole tomatoes.

    Build Flavor Base: Heat 1/4 cup olive oil in large heavy pot over medium heat. Add diced onion, carrot, celery. Cook 10 minutes until soft but not brown.

    Add Aromatics: Add minced garlic, 1 tbsp chopped fresh rosemary, 1 tsp chopped fresh sage. Cook 1 minute until fragrant.

    Add Tomatoes: Add chopped tomatoes with juice, 2 tbsp tomato paste. Cook 5 minutes until tomatoes break down.

    Add Hearty Vegetables: Add potatoes, green beans, cabbage. Stir to coat with tomato mixture.

    Add Liquid: Pour in 1.5L vegetable stock, 2 cups reserved bean cooking liquid. Bring to simmer.

    First Simmer: Partially cover, simmer 20 minutes until potatoes are tender but not falling apart.

    Add Tender Vegetables: Add zucchini, cooked cannellini beans. Simmer 10 minutes uncovered.

    Pasta Addition: Add 100g small pasta (ditalini or small shells). Cook according to package time (usually 8-10 minutes).

    Final Seasoning: Stir in 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh basil, salt and pepper to taste. The soup should be thick but still brothy.

    Rest: Remove from heat, let stand 15 minutes before serving. The flavors will meld.

    Serve: Ladle into bowls. Drizzle with extra virgin olive oil, sprinkle with grated Parmigiano-Reggiano.

    Note: Minestrone improves overnight. Reheat gently, adding extra stock if too thick.