Hangover Kimchi Soup

Roughly chop the kimchi and add it to a medium pot or Dutch oven, along with the kimchi brine.

Smash and thinly slice the garlic.

Peel the ginger and julienne it into thin slivers.

Add chicken stock, sliced garlic, and julienned ginger to the pot with the kimchi.

Stir in the fish sauce, gochugaru, and doenjang (or miso).

Bring the soup to a boil over high heat.

Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes.

While the soup simmers, rinse the can of white beans.

Add the rinsed beans and thinly sliced yellow onion to the soup. Stir and let it simmer for about 5 more minutes until the onion is tender.

Season the soup with salt and more gochugaru to your liking.

Turn off the heat and stir in the fresh cilantro.

Ladle the soup into bowls. Garnish with more cilantro and serve hot with rice, noodles, or cornbread.