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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Recipe Information
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
Instructions
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.
In a medium-sized pot, heat sesame oil over medium heat. Add the pork belly and cook until slightly browned, about 3 minutes.
Add the minced garlic and sliced onion to the pot. Stir-fry together for 2-3 minutes until the onions start to soften.
Add the fermented kimchi to the pot and continue to stir-fry for 2 more minutes to release its flavor.
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.
Reduce the heat to medium and simmer for 10 minutes to allow the flavors to meld.
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.
Taste the stew and adjust the seasoning with salt if needed. Add the chopped green onions during the final minute of cooking.
Serve hot, directly from the pot, with steamed rice on the side.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 5140 mg | 223% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 16.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 507 mg | 39% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
