Spicy Chinese Cabbage Soup (Kimchi jjigae)
6 servings
60 minutes
Spicy soup made from napa cabbage, known as Kimchi jjigae, is a vibrant dish with rich flavors from Korean cuisine. Although listed as part of Chinese cuisine, its roots trace back to the traditions of Korean family feasts where kimchi serves as the base for many dishes. This soup has a spicy and slightly fermented taste due to the napa cabbage turned into kimchi. The heat of chili paste harmonizes with the tenderness of tofu, while soy and fish sauce add depth of flavor. Kimchi jjigae is a warming, spicy dish perfect for cool days. It is served hot and traditionally accompanied by rice, creating a wonderful balance of textures and aromas. This soup not only satisfies but also provides culinary pleasure, awakening the appetite with each sip.
1
Add Beijing cabbage (or prepared kimchi cabbage) to the pan. If cooking with meat, add the meat as well. The fat and water from the cabbage will be enough to stew this mixture. Do not add water. Add chili paste, soy sauce, and fish sauce to the pan. Add a spoonful of sugar. Stew for 20 minutes.
- Napa cabbage (pak choi type): 1 piece
- Chili paste: 1 tablespoon
- Soy sauce: to taste
- Fish sauce: to taste
- Sugar: 1 tablespoon
2
Pour in water, bring to a boil. Place tofu on top and baste it with broth for 10 minutes.
- Tofu: 300 g
3
Add rice noodles for thickness, cook as instructed on the package.
- Rice noodles: to taste
4
Remove the soup and sprinkle with green onions on top.
- Spring onion: to taste
