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!).
KIMCHI JJIGAE (KIMCHI SOUP)
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
- Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
- 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.
- Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams
THE CLASSIC, KIMCHI JJIGAE
Easy, delicious and ultra comforting, Korean kimchi jjigae recipe
Provided by Sue | My Korean Kitchen
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Marinate the pork belly with the rice wine and the ground black pepper for about 15 mins.
- 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.
- Serve with rice (and other side dishes).
Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 10 g, Fat 33 g, SaturatedFat 11 g, Cholesterol 43 mg, Sodium 422 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KIMCHI JJIGAE (KIMCHI STEW)
a classic Korean stew made with flavor-packed, old kimchi!
Provided by Hyosun
Categories Main Course
Number Of Ingredients 9
Steps:
- Cut the kimchi into bite size pieces.
- Cut the meat into bite sizes. Slice the tofu (about 1/2-inch thick), and roughly chop the scallions.
- Heat a small to medium pot with 1 tablespoon of oil. Add the kimchi, pork, red pepper flakes and garlic and cook over medium high heat until the kimchi is softened and the pork cooks through, about 5 to 7 minutes.
- Add the kimchi juice and about 2 to 2.5 cups of water (or broth). Bring it to a boil, and continue cooking for 5 minutes. Then, reduce the heat to medium, and boil, covered, for about 15 minutes. You can add more water if necessary.
- Drop the tofu and scallions in. Salt (or soup or regular soy sauce) and pepper to taste. (Salt is usually not necessary, unless kimchi was lightly seasoned or kimchi juice is not available.) Boil until the tofu is cooked through, about 5 minutes. Serve while bubbling over from the heat.
GOCHUJANG KIMCHI JJIGAE (KIMCHI STEW)
I am a Korean food lover and I have tried many restaurants in Koreatown, NYC. My favourite dish is from Pocha 32. I tried to imitate the taste of it and now my kimchi stew with gochujang is my family's all time favourite and the center of all the barbeque parties.
Provided by AsianFoodieGirl
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
- Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.4 g, Cholesterol 32.5 mg, Fat 20.2 g, Fiber 2 g, Protein 14.8 g, SaturatedFat 6.5 g, Sodium 1920.9 mg, Sugar 7.5 g
KIMCHI SOONDUBU JJIGAE
This classic Korean stew features silken tofu in a fiery kimchi broth. While kimchi jjigae traditionally starts with browning thinly sliced pork, this vegetarian version features mushrooms instead for a similarly meaty texture. Dried kelp deepens the broth's flavor with subtle briny notes; reserved kelp can be chopped and tossed in soy sauce and sesame oil for a fun side dish or topping for rice. Be sure to use well-fermented kimchi for an intense broth that is spicy, tart and pungent all at once. Leftover stew makes a fantastic base for ramen noodle soup the next day.
Provided by Kay Chun
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, combine kelp and 6 cups of water, and bring to a simmer over high. Cover, reduce heat to medium and simmer for 5 minutes. Discard or reserve kelp for another use. Transfer broth to a large bowl and reserve.
- In the empty Dutch oven, heat 2 tablespoons of oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 3 minutes. Add scallions, garlic, gochugaru and remaining 1 tablespoon oil, and cook, stirring, until well combined and very fragrant, 1 minute. Add kimchi and cook, stirring, until the bottom of pot looks dry, about 2 minutes. Add reserved kelp broth, kimchi juice, soy sauce and zucchini, and bring to a boil over high. Reduce heat to medium and simmer until zucchini and kimchi are tender, about 15 minutes. Stir in tofu and cook until warmed through, 2 minutes. Season to taste with salt and pepper.
- If using eggs, crack them into the pot, leaving some space in between each egg. Cover and poach over medium-low until whites are set but yolks are still runny, about 3 minutes.
- Divide jjigae between 4 bowls and garnish each with scallions. Serve hot with rice on the side.
KIMCHI STEW (KIMCHI JJIGAE) RECIPE BY TASTY
Can't get enough of BTS? Try one of Jimin's favorite foods: kimchi jjigae! Kimchi has been known to have many nutritional benefits and the spicy, tangy, savory flavors (the longer the kimchi is aged, the better!) will warm your soul on any day. If you're short on time, you can substitute chicken broth for the anchovy and kelp broth.
Provided by Jasmine Pak
Categories Lunch
Time 1h
Yield 2 servings
Number Of Ingredients 16
Steps:
- Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
- Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
- Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
- Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
- Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
- Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
- Enjoy!
Nutrition Facts : Calories 494 calories, Carbohydrate 29 grams, Fat 34 grams, Fiber 11 grams, Protein 24 grams, Sugar 10 grams
KIMCHI JIGAE (KIMCHEE SOUP)
Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.
Provided by 70ngju85
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 14.9 g, Cholesterol 79.8 mg, Fat 35.1 g, Fiber 2.1 g, Protein 26.9 g, SaturatedFat 11.5 g, Sodium 2733.5 mg, Sugar 4.7 g
KIMCHI CHI-GAE (KIMCHI SOUP)
I'm not much of a fan of chicken noodle soup when I have a cold but I do need to add liquids to my body when I am sick so I make a quick batch of this soup and it helps to open my nasal passages as well as easing my congestion.
Provided by Member 610488
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place green onion and garlic in simmering broth.
- Add Kimchi and other ingredients to broth.
- Bring soup to boil and simmer for a few minutes.
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