“A long night
out with friends. Good food.” [BOTTLE CAPS POPPING] “Drinks.” “Add it the bar.” “And the inevitable
morning after.” [PULSING DANCE MUSIC] “There’s a remedy for that. A bowl of something warm,
nourishing and deeply Restorative, a little
something to bring us back To life. This is my hangover
kimchi soup. I make this for myself
when I’m really struggling. I love going out with my
friends, love a good martini. Sometimes you have to take
care of yourself the next day, And this is truly what I make. It’s filled with all kinds
of pantry ingredients that I Always have lying around. And the flavors are so
bright, so strong, so healing. You can’t eat this soup
and feel worse after. Usually, when I’m
making this soup, It’s with the last dregs
of the kimchi at the bottom Of the jar, which means it’s
been in my fridge for quite A few weeks. One way to make sure
that your kimchi is ripe Is just to leave your jar
sealed on the counter at room Temperature up to 48 hours. And then your kimchi
will start to fizz. And that’s when you have some
nice lactic acid bacteria Formation, and your kimchi
will be a little more dank And lovely. Once you cook it
just a little bit, It really mellows out and
becomes this incredible flavor Base.
Everyone has a
different hangover cure. For me, it’s kimchi soup. Every Sunday, I buy
a whole chicken, And I boil it in a pot. I just always have homemade
chicken stock on hand. And if you want the long
version of this recipe, You should boil a
whole chicken yourself Because there’s just nothing
like that final broth. It lets the kimchi and the
garlic and ginger shine. The backbone of this soup
being chicken just feels Really healing to me because
I might be Korean by heritage, But I’m also American. I grew up eating
it all the time, Chicken noodle
soup from a can. You’re taking this delicious,
very healing product, kimchi, All those amazing probiotics,
good for your stomach, And you’re just extending
them into liquid — In this case, chicken stock. Garlic I like to smash
and thinly slice, And they’ll be chunky. And that’s good because it
will melt into the soup. It will soften. The ginger is equally
important, if not more. It gives you the aroma. One thing I like to do is take
my time to thinly slice it And then julienne it, getting
nice little slivers of it. Ginger, obviously, also kind
of settles the stomach, right? It helps to have
a recipe like this In your back pocket for when
you just need a little warmth. You have these very
humble ingredients, But the kimchi is
the main ingredient. And I think it’s really nice
to extend those flavors with The stuff that’s
already in it, Which are fish
sauce and gochugaru.
The fish sauce gives it the
umami and the salty quality. The gochugaru,
obviously, makes it red, But it also gives it a
lovely rounded quality. Gochugaru is more
than just heat. It’s flavor. This soup has a magic
ingredient, doenjang. You can use miso, but I really
want the world to know about Doenjang because it’s this
magic fermented soybean paste That forms the backbone of
so much of Korean cooking. It has a funky umami quality
that just makes your mouth go Like this.” [LIPS SMACKING] “Doenjang with a
little bit of chili — That, to me, is the most
healing feeling for me In my stomach as a
Korean-American.” [MUSIC PLAYING] “The beans are there for the
protein because when you have A gnarly hangover, the two
things that will make you feel Better are protein
and fructose. A can of beans is just a
really easy way to get there. I love the combo of having the
canned beans with the doenjang Because it tastes like you’re
eating the natural form Of the fermented soybeans. I like to add some sweet
yellow onion at the end. The onion simmered for just
five or so minutes at the end, It sort of leaches
out its liquid. I really like to make sure
to season it assertively. So you can add a pinch
of salt if you want. I almost always add more
gochugaru at the end. I love the flavor of
gochugaru that’s been simmered And freshly just
added to the top. I love using my
herbs like greens. When you add a
handful of cilantro, It does just give you that
the same kind of quality
That you would get if you
added a handful of arugula, A handful of minari. Not only is it giving
you roughage — Good for the stomach — it’s
also going to give you some Nice soft flavors.” [MUSIC PLAYING] “This soup tastes
great with rice. It tastes great with noodles. I like to eat it
with cornbread. When I was developing
this recipe, I happened to have some
cornbread lying around. A piece of
kimchi-soaked cornbread Is just a lovely,
nourishing bite of food. I don’t know that I would
call this soup Korean. It’s inspired by Korean
techniques, but to me, It has the flavor of tom yum
soup, because of the cilantro. It reminds me of pho because
of the thinly sliced onion At the end. My hope in mixing ingredients
that are ordinarily associated With very specific cultures
is to teach people that we all Share the same core. Every culture has
a hangover soup. I just hope that this recipe
teaches you what you’re doing Is building flavor and using
what you have in your pantry. Your hangover soup might
look a little different. The rest of the vegetables
and aromatics around it, They’re going to reflect
what your refrigerator has. The ginger, the garlic,
the kimchi, the probiotics, The protein, the
minerals, the vitamins — It’s going to make
you feel better. Make this when
you’re hungover, But also make it when you
just really want to feel good. If you want this
recipe and many more, Go to nytcooking.com.”
“Anything else
you want to add?” “No, just please buy doenjang. Don’t use miso for this. Use — I say doenjang
or miso, but man, Can you please buy doenjang? And then go to nytcooking.com,
search ‘doenjang,’ and you’ll See all of the many attempts
I’ve made as a recipe Developer at NYT Cooking
to get to blow up as much As gochujang has. Do I have to make a cookie
for you to buy doenjang? Please buy doenjang, for
all Koreans in the world. [LAUGHS]: Sorry.” [MUSIC PLAYING]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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