Kimchi Chi Gae Kimchi Soup
Warm up your soul with a comforting bowl of Kimchi Chi Gae, a traditional Korean kimchi soup that's bursting with bold, tangy flavors and umami-rich depth. This one-pot wonder combines the spicy kick of fermented kimchi and gochugaru with the heartiness of tender pork belly and silky soft tofu, simmered together in a savory broth made with kimchi juice and your choice of water or anchovy stock. The addition of onions, garlic, and sesame oil adds layers of aroma and richness, while a final sprinkle of green onions provides vibrant freshness. Ready in just 35 minutes, this classic Korean dish is perfect for chilly nights and pairs beautifully with steamed rice for a complete meal. From its fiery red hue to its satisfyingly bold taste, Kimchi Chi Gae is the ultimate comfort food for spice lovers and anyone seeking authentic Korean cuisine.
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Ingredients
- 2 cups Fermented kimchi
- 0.5 cups Kimchi juice
- 200 grams Pork belly (or other fatty pork cuts)
- 1 block Soft tofu
- 1 medium Yellow onion
- 2 stalks Green onions (scallions)
- 1 tablespoon Gochugaru (Korean red pepper flakes)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 teaspoons Minced garlic
- 3 cups Water (or anchovy stock)
- 0.5 teaspoons Salt
- 0.5 teaspoons Sugar
Directions
Step 1
Slice the pork belly into bite-sized pieces. Slice the yellow onion and the soft tofu into chunks. Chop the green onions into 1-inch pieces.
Step 2
In a medium-sized pot, heat sesame oil over medium heat. Add the pork belly and cook until slightly browned, about 3 minutes.
Step 3
Add the minced garlic and sliced onion to the pot. Stir-fry together for 2-3 minutes until the onions start to soften.
Step 4
Add the fermented kimchi to the pot and continue to stir-fry for 2 more minutes to release its flavor.
Step 5
Pour in the water (or anchovy stock) and add the kimchi juice, soy sauce, gochugaru, and sugar. Stir well and bring the mixture to a boil.
Step 6
Reduce the heat to medium and simmer for 10 minutes to allow the flavors to meld.
Step 7
Carefully add the chunks of tofu to the pot and simmer for an additional 5 minutes. Gently stir to distribute the tofu evenly without breaking it.
Step 8
Taste the stew and adjust the seasoning with salt if needed. Add the chopped green onions during the final minute of cooking.
Step 9
Serve hot, directly from the pot, with steamed rice on the side.
Nutrition Facts
| Serving size | (1957.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1496.0 |
| Total Fat 131.9g | 0% |
| Saturated Fat 41.7g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 144mg | 0% |
| Sodium 5140.2mg | 0% |
| Total Carbohydrate 43.0g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 16.9g | |
| Protein 45.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 506.6mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1831.5mg | 0% |
Source of Calories