Kimchi is a known source of probiotics and makes for an excellent addition to meals or as a standalone side dish. The Kimchi Chigae (Soup) recipe is surprisingly easy to follow yet offers up diverse options for different flavor profiles. Served as a winter soup with a side of rice, it really hits the spot.
Ingredients:
2 cups of well-fermented kimchi, chopped into bite-sized pieces
1/2 pound (225g) of pork shoulder or belly, thinly sliced
1 small onion, thinly sliced
3-4 cloves of garlic, minced
1 teaspoon of ginger, minced
2 cups of kimchi juice (from the jar of kimchi)
4 cups of water or low-sodium chicken broth
1-2 tablespoons of gochugaru (Korean red pepper flakes), adjust to your spice preference
1 tablespoon of vegetable oil
2 teaspoons of soy sauce
1 block of soft or silken tofu, cut into cubes
2 green onions, chopped
Salt and pepper to taste
Optional toppings: sesame seeds, sesame oil, or a cracked egg for each serving
Instructions:
Prepare the Ingredients: Start by preparing all the ingredients. Chop the kimchi into bite-sized pieces, thinly slice the pork, mince the garlic and ginger, and chop the onion and green onions.
Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and ginger and sauté for a minute until fragrant.
Add Pork and Kimchi: Add the sliced pork and cook until it's no longer pink and slightly caramelized. This should take about 5-7 minutes.
Add Kimchi and Onions: Add the chopped kimchi and sliced onions to the pot. Cook for another 5-7 minutes until the kimchi and onions become soft and translucent.
Season the Soup: Stir in the gochugaru and soy sauce. Mix well to combine with the other ingredients. If you prefer a spicier soup, you can add more gochugaru.
Add Kimchi Juice and Water: Pour in the kimchi juice from the jar and the water or chicken broth. Bring the soup to a boil, then reduce the heat to a simmer. Allow it to simmer for about 15-20 minutes to let the flavors meld together.
Add Tofu: Gently add the cubed tofu to the soup and let it simmer for an additional 5 minutes.
Adjust Seasoning: Taste the soup and adjust the seasoning with salt and pepper if necessary. Kimchi can vary in saltiness, so be cautious with the salt.
Serve: Ladle the hot kimchi soup into bowls and garnish with chopped green onions. You can also drizzle a little sesame oil, sprinkle sesame seeds, or crack an egg into the hot soup just before serving for extra richness.
김치찌개 (Kimchi Soup)
Fun Fact: The written form of Korean (shown above as kimchi soup) was designed in the Joseon Dynasty and is considered one of the most scientific languages in the world.
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