Tomato Kimchi Norongji Soup

This is an Italian-Korean Fusion dish that I made up using mainly korean ingredients and it gives off a slightly familiar Italian pasta flavour.

Makes 1 portion.
Total time required:  15 minutes
No preparation time needed. Its a prepare and cook at the same time dish.



1 tomato (not too ripe)
Half a squash
A big fistfull of scorched rice (I use organic brown rice norongji – homegrown and produced in korea)
Cabbage Kimchi
Clam/Mussels (variant – prawns)
1 tablespoon kimchi juice
1 teaspoon gochujang (korean chili paste)
1/2 teaspoon salt
650ml water

1 Bring water to boil in a pot.
2 Cut up tomato into big chunks then pour the tomato chunks and norongji together into pot.
3 Slice the squash and pour into pot when the norongji gives out a nice aroma.
4 When the norongji is somewhat soft, pour in the cabbage kimchi and leave to cook for a minute.
5 Add the clams/mussels.
6 Season the soup with the kimchi juice, and stir in a teaspoon of gochujang in circular motion. (Doing that helps to dissolve the paste quicker)
7 A final seasoning of 1/2 teaspoon salt.
8 Serve up in a bowl.

Ta-da, its ready! Enjoy ~

Please leave me a comment on if you like it or not. I will upload more quirky recipes that I have been coming up with :)


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