Kimchi Jjigae Korean Kimchi Soup Recipes
{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.
Recipe From food.com
Provided by Emily Han
Categories Vegetable
Time 40m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 16
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3. Put the marinated meat into the bottom of the pot.Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) …
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3. Put the marinated meat into the bottom of the pot.Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) …
5/5 (101)
Total Time 30 mins
Category Soup
Calories 374 per serving
- Cook the Kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae. Do this only if the pot is big enough to manoeuvre around.)
- Put the marinated meat into the bottom of the pot. Add all the other ingredients (kimchi, onion, mushrooms, tofu, water and the base sauce) except for green onion into the pot.
- Boil the pot on medium high heat initially then reduce the heat to medium once it starts boiling. Cook further until the meat is cooked. (It takes 10 to 15 mins from the beginning of step 4.) Make sure the sauce is well blended into the rest of the ingredients. (This can be done by gently mixing the sauce around the soup with a small teaspoon and splashing the soup over other ingredients every now then). When the meat is cooked, add the green onion and turn the heat off.
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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. Step 4. Just before serving, add …
5/5
Total Time 40 mins
Category Dinner, Lunch, Soups And Stews, Main Course
Calories 385 per serving
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