Kimchi soup is a traditional Korean stew made with fermented vegetable condiment and often includes pork, tofu, and onions. It is seasoned with garlic, soy sauce, and rice wine, and can be made with beef or seafood. The soup is simmered for at least 35-45 minutes and is often served with garnishes such as green onions or sliced chiles.
Kimchi soup is a traditional Korean soup or stew. In Korea it is called kimchi jjigae, which can be translated as “kimchi soup” or “kimchi stew”. It can also be written with the alternate transliteration of kimchi, such as “kimchee soup.” This is a thick sour and spicy soup that gets its distinctive flavors from kimchi, a spicy fermented vegetable condiment thicker than sauerkraut. While widely available in restaurants, kimchi soup is often described as a homemade comfort food.
Many kimchi soup recipes recommend using the older kimchi, which has been fermented the longest and therefore has the strongest flavor. Adding kimchi juice to the soup further enhances the flavor. The kimchi is drained and shredded before being added to the pot and simmered along with the other ingredients. As is common with homestyle recipes, there are many variations of kimchi soup but most versions use kimchi and kimchi juice with pork, tofu, and onions.
Seasonings for kimchi soup usually include garlic, soy sauce, and rice wine. Another important flavoring ingredient is doenjang, a Korean fermented soybean paste similar to Japanese miso. Some modern recipes call for miso, rather than doenjang, because miso has a lighter flavor that some believe blends better with the other ingredients. Gochujang, a Korean condiment made from rice flour, fermented soybeans, and chili peppers can be used in place of doenjang if a spicier flavor is desired.
Kimchi soup is sometimes made with beef or seafood instead of pork. Two popular seafood versions are chamchi kimchi jjigae, which uses tuna; and kongchi kimchi jjigae, which is made from Pacific saury, an ocean fish sometimes called mackerel pike. Some recipes call for making the soup with anchovy broth and seaweed for a deeper flavor. Another popular addition is small tteok, the beaten rice cakes used in many Korean dishes. They are soft and chewy and absorb the flavors of other ingredients.
A stoneware pot is the traditional cooking vessel, allowing soup to simmer for long periods without burning. A possible substitute is an enamelled cast iron kettle. Most recipes call for at least 35-45 minutes of simmering to fully develop the flavor of this soup. Kimchi soup is often placed on the table in the pot it was cooked in. The soup can be served as is, but some recipes call for garnishing it before serving with items such as chopped green onions or sliced chiles.
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