Soup and Bread

Soup & Bread TV, episode #3: Won Kim, of Kimski & Community Kitchen Chicago

Despite falling ill with COVID-19 in the early days of the pandemic (which by his account totally sucked), Won Kim—chef at Kimski, in Bridgeport—has been busy. In the past month he and partners at Marz Community Brewing and Public Media Institute have launched two new initiatives: On Sundays, the Community of the Future farmers market runs from 10-2 in the parking lot behind Marz, at 3630 S. Iron. Shoppers have to make a reservation to enter; 25 people will be allowed in at a time, in 15 minute intervals (following the  COVID-19 protocols set out by the city for farmers markets). And on Mondays, Wednesdays, and Fridays Kimski, Marz, and are serving up 200 free box lunches to senior housing residents, food pantries, and others in the Bridgeport neighborhood. You can learn more and support their work here.

Won has for years also run his own charitable soup dinners, usually at the Co-Properity Sphere or Marz, and I’ve participated in a few. He and I talked just before the launch of the farmer’s market on Saturday, June 13, about everything he’d been up to the last few months. I’ll have the YouTube link to the archived show soon. In the meantime, here’s a video from one of Won’s many Soup & Bread appearances, shot by his friends at Sleeping is for Suckers. (I love this video because even though, frankly, I look *terrible* here, it’s SO JOYFUL.)

And, last, check out his recipe for Short Rib Soup—and look for a new takeout spot from the Kimski/Maria’s/Marz Bridgeport empire,  Pizza Fried Chicken Ice Cream, to open in July. Because, why NOT open a restaurant in the middle of a pandemic and economic crisis?

Ingredients

short ribs
onions
daikon radish
scallions
garlic
soy sauce or tamari
sesame seed oil
stock or water
salt, pepper
optional garnish (mixed greens, rice, pea tendrils)

Preparation
Soak bones in ice cold water for at least an hour. Discard water and boil short ribs in water. Discard water, rinse bones and pot and cook ribs in water until boiling, bring down to a simmer, and skim fat and impurities for about an hour.
Cut onions, garlic and daikon to whatever shape you like. I like medium to large dice. Take bones out and replace water displacement with some stock or water. Add vegetables.
Shred beef off of bones, season with tamari, garlic, salt, and sesame oil. Set aside.
Season broth with soy sauce or tamari, salt and pepper to taste.
Once vegetables are tender turn off heat and pour desired amount into a bowl and top with fresh scallions, seasoned meat, and any additional garnishes. Soup should be light, clear, and beefy.
Posted: Wednesday Jun 24,2020 02:49 PM In Soup & Bread TV, Uncategorized

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