Kimchi chigae Say it in Korean
Cook Time01hrs 00min
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 gochujang 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 side dishes.
- 1 cup of kimchi
- 16oz of pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)
- 2 green onions, slice in a bias
- 1 teaspoon soy sauce
- ½ pack tofu (dooboo)
- 2 kochu (hot green chili), chopped
- 2 tbsp gochujang (red chili pepper paste)
- 1 tbsp gochugaru (red chili pepper flakes)
- 2 tbsp minced garlic
- 1 tsp soy sauce
- 3 cups water
- Salt & pepper
All ingrediends in Kimchi chigae are available in our store.
Step By Step1
Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so.
Add gochujang and cook until meat becomes white.3
Pour the water, add kimchi. Bring to a boil, reduce to simmer.
Add soy sauce, gochugaru, and garlic. Cook for 20-30 minutes.
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Add chilies, green onions, salt and pepper. Cook for another minute.6
Serve with rice.
Did You Know ?
"The cold winters of Korea meant that the only way to get the nutrition required from vegetables during the winter was to preserve them. Koreans began fermenting radishes, cucumbers, bamboo shoots and cabbage in Kimchi."
"Let the salted cabbage sit for at least 3 hours in a bowl or till cabbage is floppy enough so that the leaves can be bent over, but still make a crisp 'snapping' noise when snapped."
Where is it
Kimchi originated from the Three Kingdoms of Korea in ancient times. Kimchi is the most well-known traditional fermented Korean dish and is a national dish. Each region in Korea have their own types of kimchi. In the south, they tend to be salty and use seafood to give a sweeter taste. In the north, the kimchi tends to be less salty and milder. This vegetable is vital to the wellbeing of any Korean and is considered as one of the top 5 five health foods in the world.
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