Kimchi Soup

KIMCHI SOUP

(How Troy makes it)

(Korean “Kimchi Chigae” or “Jigae”)

 

Kimchi

Seseame Oil (or whatever oil you have)

 

Optional:

green and/or white Onions

mushrooms

Tofu

Cayenne/Red Pepper powder

 

Optional Korean ingredients, if you're able to go to a Korean market:

·        “Go-ju-jong”  or as Troy calls it, “Savory Seasonings.”  This is spicy red-pepper paste. 

If you          find this, you can omit the cayenne pepper listed above.

·        “Da-shee-da”  Yeon called this “magic powder.”  Basically, it's beef broth flavoring with MSG. 

 

1.  Fry Kimchi in a pot (however much you like) with a little sesame oil.  The sesame gives it the oriental flavor—but other oil works too, since Sesame oil is so expensive.  It's more affordable at Asian markets.

2.  Add the chopped onions, tofu (optional), water as needed, and Cayenne pepper to taste.

3.  Warm and serve over Rice with chopsticks.  (Sticky rice preferably, for the more authentic experience.)