KIM-CHI CHI-GAE

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		KIM-CHI CHI-GAE Fermented Cabbage Soup 김치찌개

Kimchi Chigae is a very popular soup made primarily with kimchi. It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock. The soup is seasoned with either dwenjang and/or gochujang which contributes to the distinctive red color. Final soup is normally served in a stone pot and still boiling when served on the table. Typically, kimchi chigae is eaten with a bowl of rice accompanied by various side dishes.

RECIPE INGREDIENTS

1 cup of kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute) 2 green onions, slice in a bias ½ pack tofu (dooboo) 2 kochu (hot green chili), chopped 2 tbsp gochujang (red chili pepper paste) 1 tbsp gochugaru (red chili pepper flakes) 2 tbsp minced garlic 1 tsp soy sauce 3 cups water Salt & pepper

COOKING DIRECTIONS

Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so. Add gochujang and cook until meat becomes white. Pour the water, add kimchi. Bring to a boil, reduce to simmer. Add soy sauce, gochugaru, and garlic. Cook for 20-30 minutes. Add chilies, green onions, salt and pepper. Cook for another minute. Serve with rice.

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