Kimchi Chigae Or Fermented Chili Pepper Cabbage SoupFrom lunasea 5 years ago
- 16 oz pork belly*, sliced into 1/4" or a bit larger pieces (uncooked bacon can be used in a pinch, but if you can get pork belly - please use it. ) shopping list
- 2 tbsp. of oil shopping list
- 4 tbsp kochujang (Korean chili paste) shopping list
- 3-4 tbsp minced garlic shopping list
- 2 cups kimchi (sometimes I add a little bit more because I adore kimchi) shopping list
- 5 cups broth (use your favorite - I tend to use homemade chicken or veggie broth for this recipe) shopping list
- 4 green onions, slice in a bias (save some for garnish) shopping list
- 4 kochu (hot green chili), thinly sliced (save some for garnish) shopping list
- 2 heaping tbsp kochukaru (Korean pepper powder) shopping list
- 1 tbsp soy sauce shopping list
- salt and pepper to taste shopping list
- 1 pack dooboo (tofu) - I use the soft variety, cut into 1-inch cubes shopping list
- ~~~~ shopping list
- Optional: shopping list
- Sticky rice (I like to serve this soup with it) shopping list
- * At my Asian Supermarket, Woo Sung, this is in the frozen meat section and it is sliced in packages like thick cut bacon. pork belly is not a smoked meat (like bacon) - and is really delicious. Like I said, you could use bacon - or I think pancetta would work well here, too. shopping list
How to make it
- Place a Dutch oven (or large soup pot) on the stove, set heat to medium high. When pan gets hot, add 2 tbsp. of oil to the hot pan and swirl around to cover cooking surface.
- Add pork belly (or bacon) and saute for about 8-10 minutes, until meat is fully cooked and starts getting a slight browned effect
- **NOTE: Despite the visible fat content in pork belly, it does not render much fat, so even with the added oil the pieces have a tendency to stick to the pan - so stir often
- Add chili paste and garlic and stir well into pork, scraping those delicious browned pork bits from the bottom of the pan; cook 1 additional minute over medium high heat, stirring once.
- Add kimchi, broth, green onions, green chiles, Korean chili paste, Korean pepper powder and soy sauce. Bring to a boil, reduce heat to simmer for 30-35 minutes.
- Remove from heat.
- Place some tofu in each serving bowl and ladle soup over the tofu. Garnish with green onion and green chili slices.
- Serve with rice.
People Who Like This Dish 14
The Cooklunasea Orlando, FL
The Rating8 people
Awesome recipe! Saved it!elgab89 in Toronto loved it
Lucky for me we have Korean restaurants too. Thank you for bringing this Kimchi Chigae or Fermented Chili Pepper Cabbage Soup to me so I can make my it on my own. I love the heat and the fermented cabbage in your recipe.
High Five Vickie
M...moretrigger in loved it
Very Nice Vickie. The heat from the different types of chiles in this recipe should hit all corners of your mouth. I can't wait to try this.
Great Post....;-)~jimrug1 in Peoria loved it