Name: Ko Kimchi Consommé
Yield: Makes about 1 Litre
Cuisine: Japanese
Ingredients: 500 g) cold water (weigh it); 2 medium egg whites; 420 g Ramen Broth (weigh it), cold, skimmed of as much fat as possible; 260 g Napa Cabbage Kimchi; 115 g minced pork, preferably very lean; 1 very small onion, chopped

Preparation info

Makes about
1 Litre

Difficulty
Easy

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

Ingredients

2 medium egg whites
115 g minced pork, preferably very lean
1 very small onion, c

Americas
Asia
United States
China
Japan
Korea
Main course
New York

Method

Whip the egg whites to soft peaks in a large mixing bowl. Add the pork and onion and mix well.
Put the kimchi in a blender jar and purée it until smooth, just a minute or two. Pour it into a small stockpot, add the broth and water and top with the pork-egg-onion cloud. Bring to a slow simmer over a medium-low heat, gently stirring the contents every once in a w

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Ingredients

Method

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