spicy kimchi soup with white fish

(serves two very hungry people, no leftovers.)

spicy kimchi soup with white fish

6 dried anchovies
2 dried kelp
~10 dried shrimp
2 1/2 cups water

1/4 cup chili powder
2 jalapeños, sliced (less if you're not crazy about spicy food)
1/4 onion, chopped
1 1/2 cup kimchi, chopped
more water, if necessary

2 6 oz halibut fillets (or any other firm white fish), cut into 1 1/2 inch squares

1 egg, raw (you can omit if you wish)

Throw the anchovies, kelp, and shrimp into the pot with water. Heat on high (the stock will have to boil for 20 minutes). While the water's heating up, chop the kimchi and the onions, and slice the jalapeños up. Place the vegetables and kimchi in a bowl and start cubing the halibut. The anchovy stock should be done by now.

Remove the anchovies and kelp from the stock (keep the shrimp). Add the kimchi and vegetables. Slowly add the chili powder (you can add cayenne pepper if you want it extra-super-spicy). Heat on high for around ten minutes or so. Add the fish and wait five minutes (with the temperature on high).

It has to be as hot as possible when you put the soup into a bowl (unless you have the fancy korean bowls that keep everything piping hot). As soon as the soup is served, add the raw egg and mix.

Enjoy!

Note: You can add soft tofu to this recipe to make kimchi soft tofu soup (kimchi-soon-tofu-jjigye). I also make twice as much broth and put half of it into the freezer (I made a similar dish a couple weeks ago, and all I had to do for this time was defrost the broth).