Kimchi Chigae is a very popular soup made with kimchi and kochujang. It is normally served in a stone pot and still boiling when served on the table. It contains kimchi as well as other ingredients such as green onion, onion, tofu, and beef as well as some seafood. The specific ingredients, aside from kimchi, vary widely. Typically kimchi chigae is eaten with a bowl of rice.
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Recipe Ingredients
- 1 cup of kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)
- 2 green onions, slice in a bias
- ½ pack tofu (dooboo)
- 2 kochu (hot green chili), chopped
- 2 tbsp kochujang (Korean chili paste)
- 1 tbsp kochukaru (Korean pepper powder)
- 2 tbsp minced garlic
- 1 tsp soy sauce
- 3 cups water
- Salt & pepper
Cooking Directions
- Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so.
- Add kochujang and cook until meat becomes white.
- Pour the water, add kimchi. Bring to a boil, reduce to simmer.
- Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
- Add chilies, green onions, salt and pepper. Cook for another minute.
- Serve with rice.
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