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!).
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Sushil Kumar
[email protected]I love this soup! It's so easy to make and it's always delicious.
Yaseen Birohi
[email protected]This soup is amazing! It's the perfect comfort food for a cold winter day.
Sanjay Ram
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
joyia 786
[email protected]This soup was delicious and easy to make. I used a store-bought kimchi and it turned out great. I will definitely be making this again.
Phakjira Tanee
[email protected]I love this soup! It's so easy to make and it's always a hit with my family. The kimchi adds a great flavor and the pork belly makes it extra hearty.
Mur K
[email protected]This kimchi jjigae was delicious! The broth was rich and flavorful, and the kimchi added a nice tangy kick. The pork belly was also cooked perfectly. I would definitely recommend this recipe.
JH ISLAMIC MEDIA JAKIR
[email protected]I made this soup for dinner last night and it was a big hit! My husband and kids loved it. The soup was flavorful and satisfying. I will definitely be making this again.
ACTOR TV CHANNEL
[email protected]This soup was amazing! The kimchi gave it a nice tangy flavor and the pork belly made it extra hearty. I also loved the addition of the tofu and vegetables. It was a great way to use up some leftover kimchi.
KING SOLOMON
[email protected]I tried this recipe last night and it was a hit with my family! The soup was easy to make and the ingredients were easy to find. The kimchi added a great flavor to the soup and the pork belly made it extra hearty. We will definitely be making this ag
SOYA Chaudhary
[email protected]This kimchi jjigae was absolutely delicious! The broth was rich and flavorful, and the kimchi added a nice tangy kick. I also loved the addition of the pork belly, which gave the soup a smoky flavor. Overall, this was a fantastic recipe that I will d