(V) Kimchi Soup (Kimchi Jjigae, 김치찌개)
Kimchi jjigae is made with kimchi and tofu and optional ingredients, such as pork and spring onions. It is one of the most common stew in Korean cuisine.
Difficulty : EASY
Cooking Time: 20 Minutes
Serving Proportion : 4 People
330g of fully fermented Kimchi
¼ large onion
150g of sliced tofu
Few slices of spring onion
2 cups of water
2 tbsp of brown sugar
(Pork if prefer)
Any type of oil
Here's how you do it
Drizzle any type of oil you prefer in a pan on a high heat, then place fully fermented kimchi into the pot. Don’t drain the Kimchi juice as this is needed to make kimchi stock.
Add slices of onion to the pot then stir well for 5 minutes.
Add 2 cups of water to the pot with 2tbsp of brown sugar.
Add sliced tofu on the top of the soup.
Close the pot lid for 20 minutes to allow all the ingredients to combine together.
You can add pork shoulder if you want your kimchi soup to be meaty.
Place few slices of spring onion on the top of the Kimchi Soup. If the soup is still too sour, you can add a little more of brown sugar to neutralise the acidity of kimchi soup.
Once dish is ready, you can have it with cooked rice or slices of bread.
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