This is a Korean style soup with fresh made mini turkey caseless sausages. This is a creation I made with a little bit of leftover fesh ground turkey from another recipe. I crave hot spicy Korean jjigae soups sometimes and there are no Korean restaurants where I am presently working. This is not a true jjigae but it is still a nice soup.
Recipe: Boil vegetable broth and beef broth together in a sauce pot over medium high heat. Add a little bit of chopped garlic and minced ginger. Add a little bit each of these spices: five spice powder, paprika, cayenne pepper, black pepper and sea salt. Add some Korean red serrano chile pepper sauce. Add a little bit of chopped scallion, a few large diced daikon radish pieces and a few large diced rutabaga pieces. Add a little bit of cumin and coriander. Add a little bit each of the vegetables: chopped red and green bell pepper, chopped onion, chopped celery and chopped carrot. Add a little bit of daikon radish kimchi and cabbage Kimchi. Let the soup gently boil over medium heat.
Caseless Turkey Sausage: Mix ground turkey, a little bit of corn meal, five spice powder, sea salt and black pepper together in a mixing bowl. Roll into uncased inch long little sausage link shapes and drop them into the simmering soup. Let the sausages poach in the soup broth and do not stir till they are finished cooking. Simmer the soup till vegetables are tender and the mini turkey sausages are fully cooked.
Ladle the soup into a bowl and top with a poached egg.
This is a spicy healthy soup! It should be just spicy hot enough to make you sweat a little. The amount of hot chile can be adjusted for personal taste. Yummy Korean style food! ... Shawna
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