The first time that I had this soup was with my glamorous friend, Euriele. At the time we both worked together in Palo Alto. One day we just took a long lunch break and feasted on an authentic Korean meal with multiple courses: kimchi soup, pickled cucumber, bean sprout, rice cooked with beans, Napa cabbage kimchi, Korean seafood pancake, seaweed salad and other items I don’t recall right now. There were so many! The centerpiece of the lunch was the spicy soup served piping hot in a stoneware pot. You cracked a fresh egg over the soup and watched it cook while at the same time you waited for the soup to cool down enough to eat. I love spicy food. That said, some Korean dishes are not for beginners when it comes to chili pepper intensity. This soup is an exciting and hot example.
To make my kimchi jiigae, I used the rest of the Napa cabbage kimichiI had prepared the previous week.
This recipe was adapted from this you tube video. The video uses meat, so I changed it here. If you’re vegetarian then no need to watch it
spicy kimchi soup aka Kimchi Jiigae
1lb silken tofu (extra soft type) chopped into 1x1x1 inch thick pieces
5 cups chopped kimchi and juices
1tbsp Korean Gochugaru hot pepper paste
1tbsp Gochugaru pepper flakes
½ cup red onion chopped
3 whole scallions chopped
Water to cover the chopped kimchi by two inches
Toasted sesame oil
½ head iceberg lettuce cut into large wedges
Place chopped kimchi and juices in a large sauce pan with onions, scallions, gochugaru peppers, sugar and water. Bring everything to a boil, cook on high for about 10 minutes, reduce temperature to medium and continue cooking for another 20 minutes. Add tofu towards the last 10 minutes.
Place a wedge of iceberg in each bowl. Add a couple of ladles of the soup, and drizzle with some toasted sesame oil. Serve with a side of rice.