Kim-chi Chi-gae
Fermented Cabbage Soup

Kimchi chigae is a very popular soup made primarily with kimchi.  It is often prepared using older, more fermented and ripe kimchi, creating a stronger and flavorful taste while fresh kimchi may not bring out the full and rich flavors. Different variations can exist but sliced kimchi is usually put into a pot with tofu, onions, garlic and beef, pork or seafood, which are all boiled together with water or anchovy stock.

The soup is seasoned with either dwenjang and/or gochujang which contributes to the distinctive red color.  Final soup is normally served in a stone pot and still boiling when served on the table.  Typically, kimchi chigae is eaten with a bowl of rice accompanied by various side dishes.


Recipe Ingredients
  • 1 cup of kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)
  • 2 green onions, slice in a bias
  • ½ pack tofu (dooboo)
  • 2 kochu (hot green chili), chopped
  • 2 tbsp gochujang (red chili pepper paste)
  • 1 tbsp gochugaru (red chili pepper flakes)
  • 2 tbsp minced garlic
  • 1 tsp soy sauce
  • 3 cups water
  • Salt & pepper
Cooking Directions
  1. Place a pot on the stove, turn the heat on. Add pork belly (or bacon), sauté for a minute or so.
  2. Add kochujang and cook until meat becomes white.
  3. Pour the water, add kimchi. Bring to a boil, reduce to simmer.
  4. Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.
  5. Add chilies, green onions, salt and pepper. Cook for another minute.
  6. Serve with rice.