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Kimchi Soup (Kimchi Jigae)

   

Kimchi Soup

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Kimchi soup (Kimchi Jigae/Kimchi Chigae/김치 찌개) is a popular spicy Korean stew which is sure to whet your appetite if you love hot and slightly sour soups.

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I learned to cook this dish from watching Running Man, my favourite Korean variety show. In one of the episodes, Running Man Gary had a fake mission to buy ingredients for kimchi soup, so he asked the locals at market what are the four key ingredients for making it. Thanks to the show, I learned that other than kimchi, Koreans also typically add pork, anchovies, scallions and tofu to their kimchi soup. After I successfully learned to cook this soup, we now have it for dinner at least once a week as it makes for a fast, easy and satisfying meal. This recipe uses pork, but feel free to tweak it with your favourite or leftover ingredients.

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Step-by-Step
cubed pork loin Cut boneless pork loin to bite-sized cubes.
marinade Marinade pork with gochujiang, sesame oil, garlic powder (or minced garlic), Chinese wine and light soy sauce.
marinade Add cut kimchi (including kimchi juice found in the packaging) to the pork mixture. Marinade for at least half an hour.
anchovy stock Placed anchovies in a disposable soup pouch with 1 litre of water. Bring to a boil.
simmering kimchi soup Add marinated meat, leeks & gochujang. Simmer for 10 minutes.
Kimchi Soup Add tofu and simmer for another 8-10 minutes. Season kimchi soup with soy sauce and/or fish sauce to taste. Garnish with spring onions or parsley before serving.
                                           

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17 Responses to “Kimchi Soup (Kimchi Jigae)”

  1. Margot @ Coffee & Vanilla — April 11, 2013 @ 9:14 pm

    Sounds & looks amazing! I absolutely must try this (with chicken instead as I don’t eat read meat)… I have never tried kimichi before although I suspect it is similar to Polish sour cabbage.

    Reply

  2. Little Corner of Mine — April 11, 2013 @ 11:18 pm

    Yum! I love it but not my family. So now I just add the kimchi into my instant ramen. :D They are strange, they like kimchi fried rice, kimchi pancake, kimchi in ramen but not the kimchi and kimchi soup.

    Reply

  3. tigerfish — April 12, 2013 @ 12:49 am

    I better start getting myself some gochujiang if not I cannot make authentic Korean food – esp. those that look chili “red” and authentic.

    Reply

    • wiffy replied: — April 18th, 2013 @ 8:36 pm

      You totally have to – there’s so many dishes you can make with gochujiang!

      Reply

  4. elaine chan — April 12, 2013 @ 10:59 am

    Your kimchi Jigae looks very appetising. This stew is definitely addictive! It’s a coincidence that I made this too for dinner last night- using my leftover homemade kimchi.

    Reply

  5. Michelle — April 12, 2013 @ 2:46 pm

    Looks so satisfying, Wiffy! Add some tang hoon for a complete meal :)
    Michelle

    Reply

    • wiffy replied: — April 18th, 2013 @ 8:36 pm

      I add Korean “Jap Chae” noodles (a thicker version of our tang hoon) sometimes. Other times I serve it with multi-grain or short-grain rice :)

      Reply

  6. HoppingHammy — April 12, 2013 @ 10:44 pm

    Beautiful! You always have the most creative ideas and combinations for your recipes!

    Reply

  7. Henny — April 13, 2013 @ 12:59 am

    It looks so yummy. Perfect for a quick dinner fix

    Reply

  8. Juliana — April 13, 2013 @ 12:21 pm

    Looks very tasty…I yet have to make dishes using kimchi.
    Have a great weekend :)

    Reply

  9. Norma-Platanos, Mangoes and Me! — April 13, 2013 @ 11:01 pm

    Drfinitely a soup for the husband. he would love this. Looks great.

    Reply

  10. Simon @ Rice & Sticks — April 16, 2013 @ 4:34 am

    Looks really amazing. Haven’t cooked much Korean food before, but this blog seems like a great source of inspiration and ideas on how to introduce korean food to my newly started blog. Love korean food,

    Reply