10/26/2023
Kimchi Soup (Kimchi Jjigae)🌶️🌶️🌶️
-Kimchi soup, known as Kimchi Jjigae in Korean, is a flavorful and spicy Korean stew made with fermented kimchi and various ingredients. It's a popular comfort food in Korean cuisine.
Ingredients:
1 pound pork belly, sliced 1/2 thick pieces
1/4 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
6 cloves garlic, minced
1/2 teaspoon black pepper
1 cup kimchi (aged, if possible)
1 small onion, thinly sliced
1 cup sh*take mushrooms, sliced thin
1 baby bok choy, quartered
8 ounces firm tofu, cut into large 1/4-inch thick slices
4 cups vegetable broth
1/2 cup kimchi juice
1 teaspoon fish sauce
1 tablespoon soy sauce
4 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1/4 cup green onions, sliced
Cooked white or brown rice, for serving
Directions:
-Marinating the pork belly for a few minutes is the secret to adding an extra tasty layer to this hearty kimchi soup. Begin by combining the sliced pork belly in a large bowl with the rice vinegar, sesame oil, grated ginger, minced garlic and black pepper. Set aside for at least 10-15 minutes.
-In a large stockpot or wok, cook the kimchi over medium heat until tender. Then add the sliced onions and continue to cook for 4-5 minutes, until the onions are soft and translucent.
-Next, add the marinaded pork belly (with the juices) to the stockpot. Cook for 5-6 minutes, until almost cooked through.
-Add the sliced mushrooms, vegetable broth and kimchi juice to the pot. Give everything a stir and then add the fish sauce, soy sauce, gochujang and gochugaru to the soup. Stir and bring the soup to a boil. Reduce the soup to a simmer and add the tofu and bok choy. Cook for 10-15 minutes, until bok choy is tender and tofu is warmed through.
-Ladle the soup into bowls and garnish with sliced green onions. Serve with your favorite cooked white or brown rice and other Korean side dishes. We recommend these tasty kimchi pancakes!
