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.

• 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

1. Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so.
2. Add kochujang and cook until meat becomes white.
3. Pour the water, add kimchi. Bring to a boil, reduce to simmer.
4. Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
5. Add chilies, green onions, salt and pepper. Cook for another minute.
6. Serve with rice.