Ingredients

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.

Reviews & Comments 12

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  • Good4U 7 months ago
    Reviewed in IMI by Juels
    Kimchi Chigae Soup By Lunasea
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  • lunatic 1 year ago
    This sounds so good! too bad that it's summertime & months away from when I will likely make any soup!
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  • lclaire888 5 years ago
    As I'm Korean, to tell you the key about this recipe is well fermented kimchi, not fresh one.
    as it is fermented, you have to deal with smell though. nothing good comes with no pain, right?
    But don't be scared it's only the worst when you open the container cap. the finished dish is awesome, no bad smell.
    Probably store would sell only fresh ones, then leave it at room temp. for 2~3days, but you need to take some out to prevent the mess from overflow. You can have the fresh kimchi as a side dish, it taste good too. The more aged, the sour it gets as well as the smell, but it doesn't go bed when you keep it in fridge after few days or a week. Which means you can make Kimchi Chigae many times over long time.
    **The good chili paste brand is (Hea Chan Dule Sun Dried Chili Paste)
    **If you don't like fat from pork, lean parts are ideal and you could use any kinds of ham as well. The size is not matter, but thin slice is better and the amount for 2~3people are about hand full.
    This dish is goes very well with potatoes, zucchini, broccoli.
    **Not to get too salty, the broth needs to be non salted or diluted with water and I don't think you need soy sauce in this recipe.
    My last concern is chili paste. It seems too much because kimchi is already salty. You can try 2:2 same ratio with chili power or 3:3 and serve this dish with regular medium grain steamed rice.
    Thank you Lunasea.
    Enjoy~
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    " It was excellent "
    notyourmomma ate it and said...
    Oh, I have some kimchi in my frig that just begs to be made into this recipe. Just for me, tho, it would make Fred's head explode. Yummy. Thanks for the post.
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  • lunasea 5 years ago
    Thank you, dear Julia - great picture! You rock, GF...
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    " It was excellent "
    juels ate it and said...
    Hi Vickie, I made your soup again! This time I took a picture and added it to the recipe. I used some fresh bok choy like I did last time. This is a great Korean soup!
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    " It was excellent "
    juels ate it and said...
    We have a Korean restaurant by the same name in Raleigh, NC, and it's one of my favourites! My husband loves kimchi and makes his own. This soup is right up our alley!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Hey Vickie, this be some hot stuff but sounds so darn good!
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    " It was excellent "
    shine ate it and said...
    Baby, you got it goin' on here! Hubba hubba! High 6 baby! Love You - Ray
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    " It was excellent "
    jimrug1 ate it and said...
    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....;-)~
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    " It was excellent "
    trigger ate it and said...
    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
    Michael
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    " It was excellent "
    elgab89 ate it and said...
    Awesome recipe! Saved it!
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