Kimchi Jjigae (Korean Kimchi Soup)

Kimchi Jigae, or kimchi soup, is a traditional winter stew from Korea. It’s like a very spicy hot and sour soup made with fermented cabbage — some call it the cure-all for all winter ailments. It’s simple to make and many of the ingredients are not considered as exotic anymore. It  is known as a no-fail food, because you rely so much of its flavor on kimchi.

Ingredients

• ♥♦♥♦ Ingredients for soup: 1⁄8 lb pork loin (omit for vegetarian)
• 1 tbsp of rice wine
• 3 pinches black pepper
• 1 cup sour Kimchee: cut into 1x1, reserve juice
• ¼ white onion, cut into slices
• 1 green onion, sliced
• ¼ cup mushroom
• 3 tbsp of sliced Anaheim green chili peppers
• 1 cup tofu: extra firm, cut into 1/4-inch slices
• 1 ½ cups water
• Vegetable oil
• ♥♦♥♦ Ingredients for Base: 4 tsp of Korean chili flakes (gochugaru)
• 2 tsp of Korean chili paste (gochujang)
• 4 tsp of soy sauce
• ½ tsp of minced garlic
• 4 pinches black pepper

Directions:

Cut up vegetables, kimchi and tofu and set aside

Rinse meat, cut into thin strips 1-2″ long

Marinate meat in rice wine with two pinches black pepper for 15 minutes

Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done

Stir consistently. Kimchi will turn slightly translucent

In a separate bowl, combine soup base ingredients and mash together

Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu

Use kimchi juice as part of the water if extracted

Bring to a boil

Leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away

Taste soup for adjustments; add water as needed, or make extra soup base if needed

As soon as the meat is done, turn the heat down to low, add the tofu slices

Stir gently

Serve with rice

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