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. 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.
|Cut boneless pork loin to bite-sized cubes.|
|Marinade pork with gochujiang, sesame oil, garlic powder (or minced garlic), Chinese wine and light soy sauce.|
|Add cut kimchi (including kimchi juice found in the packaging) to the pork mixture. Marinade for at least half an hour.|
|Placed anchovies in a disposable soup pouch with 1 litre of water. Bring to a boil.|
|Add marinated meat, leeks & gochujang. Simmer for 10 minutes.|
|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.|
This recipe uses pork, but feel free to tweak it with your favourite ingredients. You may also do a short-cut version of this recipe using instant soup stock.
Prep Time: 10 mins
Cook Time: 20 mins