Kimchi Chigae (Version 2)

Improvised version of Kimchi Chigae. This recipe is slightly different from my previous post “Kimchi Chigae” posted in Jan 2011

Korean Kimchi Soup (Kimchi Chigae)

Korean Kimchi Soup (Kimchi Chigae)

Korean Kimchi Soup (Kimchi Chigae)

  • Servings: 4
  • Time: 45mins
  • Difficulty: easy
  • Print


  • 1 tbsp minced garlic
  • 1 cup kimchi (squeezed dry, chopped and retain juice)
  • 1 tbsp Korean red pepper powder (adjust according to spice)
  • 1/2 block of medium-firm tofu, cut into small cubes
  • 1 cup mushrooms
  • 1/4 cup of flaked tuna
  • 3 cup of stock (anchovy stock is preferred)
  • Seasoning:  little salt, black pepper, & sesame seed oil
  • green onion, chopped


  1. In a pan or wok, heat 1 tsp of vegetable oil.  Add garlic and stir fry for a minute.  Add mushroom and stir fry.
  2. Add kimchi and red pepper powder.  Stir fry till fragrant about 3 minutes.
  3. Add 3 cups of stock and reserved kimchi liquid.  Bring it to a boil.
  4. Once boiling, gently add tofu and tuna.  Let it boil for 5 to 10 minutes.
  5. Add seasoning and taste to preference.
  6. Garnish with green onion, and serve HOT.

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