Kimchi Chigae Noodle Soup
Makes 2-3 servings
1 Tbsp Cooking oil
2 Pork belly, sliced into bite-sized pieces
• Salt and ground black pepper, to season
2 cups Kimchi, sliced
½ cup Shimeji mushrooms, trimmed
½ pack Firm tofu, sliced
1 bundle Sapporo Long Kow Vermicelli, softened in boiling water
½ cup Kimchi brine (liquid from kimchi)
1½ cups Chicken broth
2 stalks Leeks, thinly sliced
2 Tbsps Gojuchang (red chili bean paste)
½ Tbsp Doenjang (soy bean paste)
1½ -2 Tbsps Korean red chili pepper flakes
1 Tbsp Minced garlic
1 tsp Minced ginger
5 pcs Anchovies, mashed
1. First prepare the flavoring. In a bowl mix the gojuchang, doenjang, Korean red chili ppepper flakes, minced garlic, ginger, and mashed anchovies. Set aside.
2. In a thick claypot or steel pot with cover heat the cooking oil. Season the pork belly with salt and ground black pepper then pan fry for about 3-5 minutes.
3. When done, move the pork to one side then arrange the following ingredients inside the pot: sliced kimchi, shimeji mushrooms, sliced tofu, and softened Sapporo Long Kow Vermicelli. Pour in the kimchi brine and chicken broth then mix in the flavoring. Cover the pot and boil over medium high heat for 10-15 minutes. Adjust the flavor by adding more gojuchang, and doenjang then season with salt and ground black pepper. Add more chicken broth if you prefer it soupy.
4. Five minutes before serving garnish the dish with sliced leeks. Serve with banchan of choice.
Recipe by Adrian Chin
Photographed by Miguel Abesamis of Studio 100