Kimchi Chigae is a very popular soup made primarily with kimchi. It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock. The soup is seasoned with either dwenjang and/or kochujang which contributes to the distinctive red color. Final soup is normally served in a stone pot and still boiling when served on the table. Typically, kimchi chigae is eaten with a bowl of rice accompanied by various banchans.
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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 chili pepper flakes)
- 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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