Kimchi Soup

The ultra comforting korean stew kimchi jjigae recipe.

Kimchi soup. Combine the kimchi hot pepper paste kimchi juice pork and sugar in a heavy bottomed pot. The fermented kimchi vegetables quickly provide deep flavor to the broth so the soup can be produced in little more than half an hour. Aged kimchi which is more intensely sour is the preferred type to use. This quick and easy kimchi soup is a great way to use up a jar of sour kimchi.

To preserve the flavor and live enzymes prepare the soup as directed reserving the kimchi then remove the soup from the heat and only add the kimchi after it has cooled off a lot. Add tofu and lower the heat to medium low. Cook for another 10 minutes. Despite the complexity of my kimchi soup it comes together in only 30 minutes.

Officially kimchi is meant to be eaten fresh and turns sour after about 3 weeks. I put some cubed tofu in also though the recipe didn t call for it. Loaded with kimchi pork and fluffy egg it will keep you warm and cozy all seasons long. However sour kimchi is still delicious.

It s a dish you ll find served just about everywhere out at restaurants and in the home. Surprisingly mellow the soup is neither too spicy nor too salty. This kimchi soup is designed as a vegan and gluten free recipe. This soup combines 4 very intense flavors to give it its unique and so very umami flavor.

Kimchi soup called jjigae is a satisfying example. This recipe is great in concept however boiling kimchi will kill all the amazing gut friendly bacteria inherently present in it and radically diminish its flavor. Kimchi jjigae 김치찌개 also known as kimchi stew or kimchi soup is probably the most common way of consuming some aged kimchi. It is also extremely versatile.

The probiotic benefits of kimchi are part of what makes this korean staple such a hot commodity right now. Easy 3 steps to make kimchi soup. Also i didn t have pork shoulder available but i did have a leftover chicken breast so cubed that. I had recently made the kimchi jjigae recipe and learned to saute the kimchi a bit to soften it before using in the soup and i believe that helped.

Using aged or ripe kimchi rather than freshly made gives the soup a stronger deeper flavor. It is a such a staple food in korean households that typically koreans would eat it at least once or twice a week if. Not only do you get the gut boost from fermentation but the cabbage is also a natural prebiotic making it even better for you. Kimchi soup kimchi jjigae is a staple in korea.

A combination of miso paste kimchi shrimp and shiitake mushrooms gives this soup a super complex flavor.