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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MD Shipon Sarker
[email protected]This kimchi jjigae is a delicious and easy-to-make soup. It's perfect for a quick and easy meal. I love that I can use store-bought kimchi to make it. It's a great way to save time and still enjoy a delicious meal.
Hasnain Hasnainkhan
[email protected]This kimchi jjigae is the perfect meal for a cold winter day. It's hearty, flavorful, and warming. I love to serve it with a side of rice and a kimchi pancake.
Ikilimatu Abubakar
[email protected]I love that this kimchi jjigae recipe is so versatile. You can add or remove ingredients to suit your taste. I like to add some extra vegetables, such as carrots and celery. I also like to add some tofu for extra protein.
Galib
[email protected]This kimchi jjigae is a great way to use up leftover pork. I always have some leftover pork from making pulled pork or pork chops. This recipe is a great way to use it up and make a delicious meal.
Trina Drumm
[email protected]I made this kimchi jjigae for a party and it was a huge hit. Everyone loved the flavor and the spice level was perfect. I will definitely be making this again for future parties.
Rihon Khan
[email protected]This kimchi jjigae is the perfect comfort food. It's hearty, flavorful, and easy to make. I love that I can use up leftover kimchi in this recipe. It's a great way to reduce food waste.
Shannon Wilson
[email protected]I'm not a big fan of kimchi, but I decided to try this recipe anyway. I was pleasantly surprised at how much I enjoyed it! The soup was flavorful and the kimchi added a nice tang. I will definitely be making this again.
Shane Yama
[email protected]This kimchi jjigae was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the kimchi added a nice depth of flavor. I will definitely be making this again, but I will use less gochujang next time.
Sbonelo khumalo
[email protected]I love kimchi jjigae and this recipe did not disappoint. The soup was flavorful and packed with vegetables. I added some extra kimchi and gochujang for a little extra spice. It was perfect!
Sarkwa David
[email protected]This was my first time making kimchi jjigae and it was surprisingly easy. The ingredients are simple and the instructions are clear. The soup turned out delicious and I will definitely be making it again.
Jhangeer ali
[email protected]I followed the recipe exactly and it turned out great! The soup was flavorful and the kimchi gave it a nice tang. I served it with rice and it was a perfect meal.
Istiyak ahmmed
[email protected]This kimchi jjigae was a hit with my family! The flavors were perfectly balanced and the kimchi added a nice spicy kick. I will definitely be making this again.