Best 4 Kimchi Chi Gae Kimchi Soup Recipes
Kimchi jjigae (김치찌개), also spelled kimchi chigae, is a staple of Korean cuisine that has achieved worldwide recognition. This spicy and tangy soup is characterized by its vibrant red color and rich, savory broth.
The main ingredient of kimchi jjigae is kimchi, a fermented cabbage dish that is ubiquitous in Korea. Kimchi is made with napa cabbage, radishes, scallions, garlic, ginger, and a variety of seasonings, including gochugaru (Korean chili powder), jeotgal (fermented seafood), and saeujeot (fermented shrimp). The kimchi is simmered in a broth made with anchovies, kelp, and pork or beef, and other vegetables such as onions, zucchini, and mushrooms are often added.
Kimchi jjigae is typically served with a side of rice and a variety of banchan (side dishes), such as kimchi, pickled vegetables, and jeon (Korean pancakes). It is also a popular hangover cure in Korea, as the soup is believed to help alleviate the symptoms of a hangover.
In this article, we provide three different recipes for kimchi jjigae, each with its own unique flavor and ingredients. The first recipe is a classic kimchi jjigae made with pork and vegetables. The second recipe is a seafood kimchi jjigae made with shrimp, clams, and mussels. And the third recipe is a vegetarian kimchi jjigae made with tofu and vegetables.
No matter which recipe you choose, you are sure to enjoy this delicious and comforting Korean soup.
KIMCHI JIGAE (KIMCHEE SOUP)
Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.
Provided by 70ngju85
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 35.1 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 11.5 g, Sodium 2733.5 mg, Sugar 4.7 g
KIMCHI CHI-GAE (KIMCHI SOUP)
I'm not much of a fan of chicken noodle soup when I have a cold but I do need to add liquids to my body when I am sick so I make a quick batch of this soup and it helps to open my nasal passages as well as easing my congestion.
Provided by Member 610488
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place green onion and garlic in simmering broth.
- Add Kimchi and other ingredients to broth.
- Bring soup to boil and simmer for a few minutes.
KIMCHI JJIGAE (KOREAN KIMCHI SOUP)
{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you.
Provided by Emily Han
Categories Vegetable
Time 40m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 16
Steps:
- Cut up vegetables, kimchi and tofu and set aside.
- Rinse meat, cut into thin strips 1-2" long.
- Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
- Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
- In a separate bowl, combine soup base ingredients and mash together.
- Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
- Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
- Taste soup for adjustments; add water as needed, or make extra soup base if needed.
- As soon as the meat is done, turn the heat down to low, add the tofu slices.
- Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).
KIMCHI JJIGAE (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have kimchi, you can substitute sauerkraut or another fermented vegetable.
- Add more or less gochugaru (Korean chili powder) to taste.
- Serve kimchi chi gae with rice, noodles, or dumplings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Kimchi chi gae is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover kimchi. With its spicy, sour, and savory flavor, kimchi chi gae is sure to become a new favorite in your household.
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