There is nothing better in the winter than a spicy soup!
The thing that makes this soup a Spicy Korean Cauliflower Soup is the addition of Gochujang, sesame, and soy. It’s tingly hot and fortifying with comforting cauliflower and chunks of potato. It is perfection for warming up empty bellies.
Make a double batch and freeze one!
There is nothing that I love more than a big pot of something that lasts me for days. I never thought I would say that, but lately, that’s how I feel. Being able to have this for dinner today and then again tomorrow is perfect. I can even miss dinner tomorrow and take it to work for lunch.
For me, the flavour of sesame, ginger, and spicy red pepper paste (gochujang) is what I crave when it’s cold outside. Hello, Spicy Korean Cauliflower Soup.
So what is Gochjang and where do I get it?
Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment used in Korean cooking. The fermentation, based on glutinous rice results in a slight sweetness without the addition of sugar. You can buy Gochujang in supermarkets or Asian stores.
If you can’t find gochujang you could replace it, but, it is quite delicious and you will soon be addicted, to it too. If necessary, you could try combining miso paste and sriracha with a little pinch of sugar. The flavour will be similar but your dish will be spicier and more acidic than intended. Hot sauces contain vinegar, and gochujang does not. Harissa paste could be used but be aware Harissa tends to be spicier than gochujang, so adjust the quantity according to your tolerance level, along with some sugar.
Why not check out these recipes :
Chicken Meatballs with Gochujang and sesame 
What else do I need to make this delicious Cauliflower Soup?
- Onions
- Garlic
- Ginger
- Cauliflower
- Gochujang
- Potato
- Stock
- Coconut milk
- Soy sauce
- Sesame oil
I also add: sesame seeds, coriander, sushi pickled ginger and cucumber to serve with the soup!
When making soups, I don’t like to throw everything into the pot and boil it. I like to sweat off the onions, garlic, and ginger to sweeten it up and develop the flavour before adding the rest of the ingredients. This doesn’t take too much extra time but it makes a difference to the taste.
Can I freeze this Spicy Korean Cauliflower soup?
Yes, you can.
This soup will keep for up to a week too if you want to keep it in the fridge. However, if you would like to freeze it cool it down slightly put it into a sealed container and freeze for up to a month.
Spicy Korean Cauliflower Soup
Ingredients
- 200 gm onion, diced 1 large
- 4 cloves garlic, crushed
- 30 gm ginger, chopped 3 tbsp
- 100 gm Gochujang 3 large Tablespoons
- 800-1000 kg cauliflower, chopped 1 whole
- 500 gm potato, diced 2 medium
- 1 litre stock, chicken or vegetable or 2 stock cubes
- 400 ml coconut milk 1 can
- 40 ml sesame oil 2-3 Tablsp
- 80 ml soy sauce, light 4 Tblsp
- 40 ml vegetable oil 2 Tblsp
Garnishes: sesame seeds, pickled ginger, coriander, cucumber
Instructions
- Use a medium to large pot, of about 3 to 4 litres (6-7 pints) add the vegetable oil and put the pot onto medium heat. Add the onion, ginger, and garlic and stir over low to medium heat stirring until they are soft and fragrant.
- Add the Gochujang, chopped potato and cauliflower and stir well. Make sure the heat is not too high. You don't want the chilli paste to stick to the bottom of the pot.
- Add the coconut milk and the stock, 2 Tblsps of soy plus 1 tablespoon of sesame oil. Stir well and let the soup simmer for 20 minutes or until the poatoies are tender.
- Add the remaining sesame oil and soy sauce. Use a stick blender or food processor to puree just half of the soup, leaving some chunks of cauliflower and potato. This makes a textural contrast when you are eating and serving the soup.Test the seasoning. Add salt or extra soy sauce.** Gochujang is quite peppery. To take this soup down a notch use only 50 gm of paste ( or 1/2 the listed amount) This will give a nice warm hum.
Notes
- Toasted sesame seeds,
- pickled sushi ginger,
- coriander and
- sliced cucumber
this sounds delicious and warming. I often use gochugaru in my cooking for that spicy kick. I must get some gochujang too.
cheers
sherry
Hi Sherry
Yes, I love these flavours. Hope you give it a try. tania