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Kimchi chigae Say it in Korean

Special features

Cook Time

01hrs  00min

Difficulty

4/5

Spicyness

4/5

Brief Description

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.

Ingredients:

Kimchi chigae

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All ingrediends in Kimchi chigae are available in our store.

Step By Step

1

Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so.

Pork belly (bacon)
Hot Pepper Paste

Gochujang Sauce

2

Add gochujang and cook until meat becomes white.

3step 3

Pour the water, add kimchi. Bring to a boil, reduce to simmer.

Garlic4

Add soy sauce, gochugaru, and garlic. Cook for 20-30 minutes.

Kimchi Chronicles Public Television Preview

Kimchi Chronicles Public Television Preview

5step 5

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."

Peper

Nutrition Facts of Kimchi chigae

29

Carbs

50

Fat

21

Protein

Staff
Advice

"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
From?

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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