How to make Korean kimchi chige soup. National treasure - spicy kimchi soup. With dried seaweed and egg

An easy recipe for homemade Kimchi Tige soup step by step with photos. Easy to prepare at home in 30 minutes. Contains only 123 kilocalories. Author's recipe for home cooking.

Preparation time: 12 minutes
Cooking time: 30 minutes
Calorie Amount: 123 kilocalories
Number of servings: 4 servings

Complexity: An easy recipe
National cuisine: home kitchen
Type of dish: Soups

Ingredients for four servings
Pork 250 g
Kimchi cabbage 350 g
Tofu 200 g
Onion ½ piece
Garlic 2 cloves
Oyster mushrooms 100 g
Water 3 glasses
White semi-dry wine 100 ml
Chili pepper ¼ teaspoon
Green onions 1 bunch
Vegetable oil 2 tablespoons

Step-by-step preparation
Cut the meat into pieces 2 x 2 cm and fry in a thick-walled pan in well-heated oil for 5 minutes.
Pour in the wine and now simmer for another 5 minutes.
Meanwhile, cut the finished kimchi into 2–2.5 cm wide, onions into half rings, tofu into slices one and a half centimeters thick, mushrooms in the same way as tofu, just finely chop the garlic, and chop the green onions lengthwise.
Add kimchi to the meat and fry together for 10 minutes. .
Next, add the kimchi juice (0.5 cup) and water, bring everything to a boil and cook for another 10 minutes over medium heat.
Then add tofu, onion, garlic, chili pepper and mushrooms and cook for another 5 minutes.
Immediately pour the fiery soup into bowls, garnish with green onions and serve.

Required ingredients:

Kimchi (ready) - ¼ kg;
Pork (preferably loin) - ½ kg;
Onion - 1 pc.;
Garlic - 3 cloves;
Soy sauce - 2 tbsp;
Hot sauce (preferably chili) - 1 tsp;
Ground black pepper, green onion, salt - to taste.

Curious facts

The Korean people consider kimchi their national dish, the main component of which is pickled vegetables (in most cases, Chinese cabbage), richly seasoned with pepper for spiciness. The first mention of a similar dish dates back to the 1st century BC, but at that time this dish was called “khancha”, which means “soaked vegetables”. And in 2013, the dish was included in the UNESCO list of intangible heritage of humanity.

However, the Japanese dispute that kimchi belongs exclusively to Korean cuisine. In different provinces of Japan, kimchi soup has been prepared for many centuries, diluting it with various additives - from pumpkin to seafood.

Today this dish is popular all over the world. There are many magazines, books, and Internet sites that describe the recipe for kimchi soup and also contain photos of the step-by-step preparation of this dish. It does not cause any difficulties in its preparation. You just have to take into account some nuances in how to prepare the soup. It is best to use homemade kimchi, but you should take care of this in advance.

Cooking steps

To prepare the soup, you need to take Chinese cabbage and cut the head of cabbage in half lengthwise.
Place the halves in a deep bowl, add heavily salted cold water and leave under pressure for two days.
During this time, you need to prepare kankochi - a fairly spicy seasoning: mix ground capsicum, red bell pepper, garlic, ground coriander and salt. It is advisable to select the quantity of ingredients according to your taste, depending on what kind of seasoning you want to get - hotly spicy or, conversely, piquantly tender.
Remove the Chinese cabbage from the brine and rinse thoroughly. Coat each cabbage leaf with the resulting cancocha. Drain the brine from the pan where the cabbage was and place the coated leaves there. Put it under pressure in the cold.
For kimchi soup, it is best to use broth with portioned pieces of meat.
You need to add kimchi prepared in a special way to the boiling broth with almost cooked meat. To do this, you need to fry it in a heated frying pan until the cabbage is transparent and add garlic, passed through a press, soy sauce, chili sauce and black pepper.
Boil the broth with kimchi for about ten minutes until the meat is cooked.
Kimchi soup is best served with a slice of tofu and chopped green onions on top.

Spicy egg soup

One option for making kimchi soup is a recipe with an egg. The method of its preparation is somewhat different from that described above. For this soup, the role of kimchi is not Chinese cabbage, but dried wakame seaweed, which requires about 100 grams. The ingredients for the soup also include approximately 100 grams of special kimchi paste, which can be purchased in the Asian department of large supermarkets. In addition to the ingredients already listed for the soup, you will also need 5 egg whites, 100 grams of tofu cheese, 50 ml of soy sauce and approximately 700 grams of water.

You need to add kimchi paste, soy sauce to boiling water; you can also add various spices to make the taste sharper and more expressive. Beat the egg whites and carefully pour them into the broth in a thin stream, stirring constantly. Boil everything for a couple of minutes. At this time, place the tofu cheese and wakame seaweed cut into portions on plates. Pour broth over everything. Bon appetit, kimchi soup is ready!

It is worth noting that the calorie content of kimchi soup is low, only about 65 calories, so it can be safely consumed by those who care about their figure. In addition, kimchi has a positive effect on digestion, and Asians consider it a kind of “elixir of youth”, because kimchi contains many vitamins and minerals - beta-carotene, vitamins A, C, E, PP, as well as group B, sodium, potassium , calcium, zinc, selenium, iron, copper, manganese. Therefore, the benefits of this soup cannot be overestimated.

However, despite its positive qualities, you should still refrain from offering kimchi soup to children - it is quite spicy and contains many different spices, which can negatively affect the child’s delicate stomach. But the dish can surprise guests, because its taste is unusual and original, and poured into plates and decorated with tofu cheese and green onions, it looks great.

Description

Kimchi soup, or kimchichige, This is the most popular dish in Korea. We can say that this is the “calling card” of Korean cooking. Well, all over the world kimchi is considered a legendary dish. The recipe for spicy kimchi soup is one of the five most famous recipes around the globe. This dish was the favorite of many emperors.

Kimchi soup originated in Korea in the 17th century, when red peppers were introduced to the country. It was he who gave this dish a special spiciness. The classic kimchi recipe includes pickled cabbage, radishes and other vegetables; red hot pepper, garlic and more than twenty types of spices and herbs are added to it. Vegetables and spices undergo a process of fermentation and fermentation, which gives kimchichiga its special taste and aroma.

Kimchi soup has great nutritional value. It is rich in minerals, calcium, phosphorus, iron and a wide variety of vitamins. Korean scientists have long proven that the unique composition of kimchi helps treat diseases such as obesity and stomach cancer. It is also believed that kimchi slows down the aging process of the body. Many ladies will like this dish because it is considered dietary: the calorie content of the soup is only 64 kcal.

Homemade kimchichige is very rich, spicy and satisfying. You can prepare it very quickly, since we will use ready-made kimchi. You will only need to fry fresh vegetables with meat and simmer them a little.

Many people specifically travel to Korea to learn how to cook kimchi soup (kimchichige) the same way the Koreans do. However, do not rush to buy a plane ticket, because our recipe with photos will tell you step by step about all the nuances of preparing this soup at home no worse than Korean chefs.

Ingredients

(500 g)
(1-2 pcs.)
(300 g)
(1-2 pcs.)
(3 cloves)
(100 g)
(taste)

Korean cuisine has recently become increasingly popular and widely in demand. Dishes prepared according to the centuries-old traditions of this country have a bright and original taste. And the use of fresh vegetables and a variety of herbs and spices allows Korean cuisine to be one of the healthiest cuisines in the world. Let's diversify our diet with delicious kimchi soup, prepared according to the traditional recipe of Korean chefs!

Features of preparing Korean first courses

Many people mistakenly believe that the cooking features of many dishes are borrowed from Japan or China. There is no point in denying some similarities, but the following is characteristic of Korean cooking:

Use only fresh products; heat treatment for a short time is allowed only in some cases. Dishes that have been overcooked or even slightly burnt are not eaten.
The use of a large number of spices, resulting in a tart pungency. Koreans use chili peppers, garlic and onions in large quantities. These spices are added to both meat and vegetables. Coriander is most often used in vegetable salads. That is why Korean salads have a characteristic smell and taste.

Rice in any form! This cereal is consumed in almost any form: boiled, stewed, made into flour from which signature national noodles are made.
Eating large amounts of soy and legume products. Soy sauce, sesame oil, and bamboo shoots are widely used.
Meat consumption is kept to a minimum. If meat dishes are prepared, it is either pork or poultry (chicken).

You can try the national cuisine of Korea when visiting this country or in national Korean restaurants. But don’t despair, even if traveling is not part of your plans - you can always prepare any national delicacy yourself at home. One such traditional dish is kimchi soup. The basis of this soup is made up of pickled vegetables, mostly Chinese cabbage. Each housewife has her own characteristics and secrets of preparing this dish in her kitchen, but the basic recipe has remained virtually unchanged for several centuries.

Traditional kimchi recipe

If you decide to diversify your menu and prepare kimchi soup, then you should prepare the following ingredients:

pork (it’s best to stick to the loin) - 700 g;
a head of Chinese cabbage;
onion - a quarter of a medium head and several green onions;
chili pepper - 2-3 tablespoons;
tomato paste - a little less than half a glass;
soybean curd (tofu) - 250 g pack;
ground black pepper - a few pinches;
vegetable oil - a few tablespoons;
soy sauce - 2 tablespoons;
garlic or garlic sauce;
water - 2-2.5 glasses.

The recipe is simple and accessible even to a novice housewife.

Before you start cooking, you should prepare the ingredients. Wash the vegetables and cut into strips (cabbage) and small cubes (onions). Rinse the meat under cold water, pat dry with a paper towel and cut into thin slices (strips) with a wide knife.

Take a saucepan or a saucepan with a thick bottom, pour in sunflower oil, a few tablespoons of spicy tomato paste. Simmer this mixture for a few minutes and gradually begin adding soy sauce, garlic, and black pepper. Stir everything continuously with a wooden spatula.
Pour in water. When the water starts to boil, add the meat, and after a few minutes add the cabbage and onions.
Bring to a boil and reduce heat. After the meat is cooked, add bean curd, cut into large squares, and chili pepper into the pan.
Stir the soup and leave to simmer for a few minutes under the lid.
Serve in portioned bowls, sprinkled with chopped green onions on top.

The taste of this dish is memorable and original. The spices included make the soup very aromatic and appetizing.

Spicy kimchi soup

For true gourmets, we suggest using another recipe for making Korean egg soup.

The spicy dish includes:

spicy tomato paste - 6 tablespoons;
chicken egg - 1 piece;
dried wood mushrooms - 10 grams;
wakame seaweed - 10 grams;
soybean curd (tofu) - 50 grams;
soy sauce - a few tablespoons.

Cooking steps

Pour cold water over dry mushrooms and leave for several hours to soften and swell. Cut soft semi-finished products into strips, removing the stems and hardened cores.

Reference: In their composition, wood mushrooms (the second name is Chinese mun mushrooms) contain a huge amount of various microelements, but the leading positions are occupied by the iron and calcium they contain. Even in medicine, these mushrooms are used to prevent anemia, strokes and heart attacks. Regular consumption (in reasonable quantities!) of moon mushrooms will improve immunity and overall performance, and reduce cholesterol in the blood.

Pour 2 cups of water into the pan, add the mushrooms and bring to a boil. After a few minutes, add tomato paste and soy sauce. Stir and reduce heat.
Squeeze out excess liquid from the seaweed and cut into small pieces.

Reference: Wakame seaweed has a sweetish taste and is often used in salads and soups. In medicine it is used to prevent iodine deficiency, normalize blood pressure, and prevent blood clots. For those who want to lose weight and lose excess weight. It is recommended to include this product in your daily diet. The fact is that wakame is rich in a natural fat burner - fucosanthin.

Cut the tofu into cubes and carefully place into the boiling soup along with the seaweed.

Reference: Tofu, or bean curd as many people call it, is made from soybeans. Tofu is rich in protein and amino acids, and is a low-calorie product that does not contain cholesterol. Having a neutral taste, bean curd is an excellent addition to various dishes.

Carefully break the egg, separate the white from the yolk. Beat the whites with a fork and add them in a thin stream to the hot soup. While adding the whipped egg white, stir the contents of the pan continuously. The result should be white, uneven particles resembling snow flakes.

Spicy kimchi soup with egg is ready!

Features of Korean table setting

To complete the picture and respect all Korean characteristics, national dishes should be served in accordance with centuries-old traditions. In Korea, it is customary for everyone to eat together, placing all the dishes on the table at once. Traditionally, 12 dishes are served at once - this is considered a symbol of hospitality and celebration. The main dish is placed in the middle of the table in a large plate, from which everyone present eats at once. It is believed that such a joint meal brings people closer together.

However, no matter how you serve the table, the tart taste of kimchi will certainly be remembered for its amazing combination of tenderness and spiciness, rich aroma and delicious aftertaste. Expand your culinary horizons without leaving home!

INGREDIENTS (for 2 servings):
lean pork (neck) - 200 g,
cabbage kimchi- 200 g,
green onion - 1 arrow,
firm tofu - 200 g,
Kochudyan pasta- 1 tbsp,
white sugar - 1 tsp,
water - 600 ml.

Rinse the pork and cut it into small cubes, say 2 by 2 cm.
Cut the Kimchi cabbage into small pieces, in proportion to the pieces of meat.

Rinse the green onion and a piece of tofu.
Cut the tofu into cubes, just like meat.
Separate the white part from the green part of the green onion. The white part is not useful in this recipe, but cut the green part into 2 cm pieces, and a couple of pieces into rings (for decorating the soup).
Place the pieces of pork and kimchi cabbage (along with the brine), Gochudian paste and white sugar into a saucepan.

Pour water into a saucepan, put it on the fire and bring the liquid to a boil. Reduce heat to medium, cover and simmer for 30 minutes.
Add the tofu cubes to the saucepan, bring the liquid back to a boil, reduce the heat to medium-low and simmer for another 10 minutes. Add the green onion pieces to the soup and remove the saucepan from the heat.