Kimchi Chigae Or Fermented Chili Pepper Cabbage Soup
From lunasea 16 years ago
- 35 minutes to make
- Serves 6
The first time I had this delicious soup was about a month ago at a Korean restaurant called Seoul Garden in Maitland - see My Places and expand the pictures - great place! This Kimchi Chigae is loaded with flavor thanks to the pork belly and kimchi and it has various levels of heat going on. Read more Seoul Garden served it in a stone pot and it was still boiling when placed on our table. We ladled it out ourselves and added the white sticky rice that accompanied. Wow - we were blown away by the seemingly simplicity of ingredients, yet the complexity of flavors. So, of course, I set my course to try to recreate this soup and ended up pulling a darn close replication out of my culinary cap. This popular Korean soup could be made with beef, chicken or seafood. Or you could omit the meat altogether - it's your choice. This soup really has it going on - it delivers – enjoy. See less
Ingredients
- 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.
The Rating
Reviewed by 8 people-
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!
juels
in Clayton loved it
-
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!
juels
in Clayton loved it
-
Hey Vickie, this be some hot stuff but sounds so darn good!
bluewaterandsand
in GAFFNEY loved it
Reviews & Comments 12
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "