Kimchi Stew (김치 찌개) is one the Korean's favourite soup which is available all year round at their dinning table. It is sometime known as either "Kimchi Soup, Kimchi Stew or Kimi Jjigae " which is all referring to a pot of piping red hot soup made with Kimchi, Tofu and Meat or Seafood.
Although I have being to Korea about 2 years ago during our winter trip (read more HERE), I have never come across my mind to learn how to prepare Korean dishes at home. As friendly speaking I am not a fan of their well-known appetizer; Kimchi(김치) or Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. (stay tune for my upcoming Korean Rice Cake with Ramen - Rabokki)
KIMCHI TOFU SOUP
Korean Ingredients(read more HERE) to start this Korean Cooking Project.
(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)
150g of Kimchi(김치)
200g of Chicken Fillet, cut into strips
150 - 200g Napa Cabbage(大白菜), cut into thick sections
1 Box Silken Tofu, cut into thick section
2 Stalks of Spring Onion, cut into sections
1 Medium Brown Onion, sliced
3 Garlic Cloves, minced
2 Tablespoons of Gochujang(고추장)
600ml Of Boiling Water
Salt and Pepper
Method:-1. Place a hot pot or pan on the stove, saute minced garlic with some 1 teaspoon of sesame/cooking oil till fragrant. Add in chicken fillet and cook till it changes colour to almost white.
2. Add onion, spring onion, kimchi and gochujuang and give it a quick stir till combine before adding water and bring to boil.
3. Add in napa cabbage and simmer over the mixture over medium low heat for about 10 minutes.
4. Lastly add in tofu and simmer for about another 5 - 7 minutes. Season with salt and pepper to taste, garnish with extra spring onion or cut chilli.
5. Serve hot with steamed rice.
Kimchi Tofu Soup ( 김치순두부찌개)" which could be prepared in about 15 minutes time. And this is definitely a perfect soup for cold weather such as rainy days to go with a bowl of hot steamed rice or ramen.
Japchae(잡채)", or also known as "Korean Stir-fry Noodles with Beef and Vegetables".
Love the step-by-step photos on the 김치순두부찌개. My mom never actually taught me how to make it, and it's not like she wrote down the precise measurements of ingredients so this is incredibly helpful. Thanks for an awesome recipe! :)ReplyDelete
Thanks for your kind words :) Hope this recipe won't disappoint you :) You have an awesome blog too, keep it up!
My husband's favorite is Kimchi Tofu Soup, and mine is Japchae. :-) My mom made Japchae tonight - she learned it from her Korean friend and it was delicious. I need to try your recipe one day!ReplyDelete
Cool! Can share your mum's Japchae's recipe! I am still learning how to make a good and authentic one :)Delete
I love Korean food and looking forward to read your new post. :)ReplyDelete
Thanks Ann. You are always so kind with words and supportive :)Delete
Korean food is certainly so popular and healthy to make at home!! I will love a bowl of the soup today!ReplyDelete
Yup agreed with you Daphne. It is so easy, just dump everything in it and simmer or fry. less oil and less work to be done no wonder most Korean are sooo thin and having such good complexion.Delete
Ellena - Your Korean cooking is very impressive! Everything looks delicious!ReplyDelete
Hi Hyosun, thanks for your kind word. I still have a lot to learn from you. Love all your Korean dishes :) but sad to say in Singapore it's a bit difficult to get hold of some Korean ingredients to try out some of the dishes i wish to learn.Delete
i love kimchi soup and yours looks delicious! :)ReplyDelete
Thanks for this series of korean food..they look so impressive and i m inspired to try them out. I love kimchi soup! =)
You can try adding 1-2 pc of cheese on top and let it melt. It's a whole different taste, shld try it! :D