Kimchi Soup
The bowl of kimchi soup above is freshly delivered to me from a nearby Korean restaurant. It costs 4,000 Korean won delivered WITH sidedishes. Great value, great taste. This particular kind of kimchi soup is my favorite – with lots of kimchi, tofu, tuna, and no pork.
Kimchi soup, or sometimes spelled kimchee soup, kim chi soup, is actually called kimchi jigae in Korean. Famous Korean golfer Y.E. Yang credited his victory in the 2009 PGA Championship in part to the kimchi soup his wife makes for him.
It is one of my favorite traditional Korean dishes. It’s a low calorie, high protein, high fiber dish rich in antioxidents that is easy and cheap to make, and cheap in many Korean restaurants. In addition, there are many varieties of this soup. The key ingredients are kimchi, of course, Korean chili powder (gochugaru), Korean chili paste (gochujang), black and green pepper, onions, mushrooms, and most often tofu and pork.
Usually, it is made with a different type of kimchi that is more sour than the side-dish variety. Adding a couple teaspoons of white vinegar per cup of sour kimchi will instantly ferment the kimchi to make it taste better in the soup.
The most distinct quality of kimchi soup is how spicy it is. It is impossible to not sweat when eating kimchi soup. I have only seen red kimchi soup (most kimchi is red, although there are other colors in other varieties), but am searching for more!
I am currently gathering kimchi soup recipes to post. If you know of any good ones, I’d love to post it here! Let me know! Leave your information in the comments section below.

