Spicy Korean Potato and Vegetable Soup

INGREDIENTS:

• 2-4 tablespoons of Korean hot red chili paste (depending upon desired spice level)
• 1 chicken bouillon cube
• 3-4 cups water
• 2-3 tablespoons peanut oil
• 2-3 tablespoons Chinese red cooking wine
• 1 potato, peeled and sliced
• 4-5 leaves of Napa cabbage, chopped
• 1-2 stalks of celery, chopped
• 2-3 cloves garlic, crushed
• 2-3 green onions chopped (leave some for garnish)
• 1-2 slices of ginger
• 2 eggs
• 1-2 teaspoons of sesame oil

COOKING INSTRUCTIONS:

1. Heat the peanut oil on medium high and fry the eggs (break the yoke and cook thoroughly). Set the eggs aside.
2. Stir fry the green onion, garlic, and ginger for a minute or so.
3. Add the sliced potatoes and stir fry for a minute or so.
4. Add the Chinese red cooking wine and stir fry for a minute or so.
5. Add the Korean hot red chili paste and stir fry for a minute or so.
6. Add the water and chicken bouillon cube and bring to a boil.
7. Reduce heat to medium and simmer for 5 minutes.
8. Add the Napa cabbage and celery; raise heat and bring to a boil; reduce heat and simmer for 5 minutes.
9. Pour the soup into two bowls, place a fried egg on top, garnish with chopped green onions, and sprinkle with sesame oil.