71. Kimchi Chigae

How to cook kimchi chigae?

Kimchi chigae. It is those we commonly see in korean menus. Soy bean soup base with beancurd and kimchi. This is a very simple-to-cook dish.

Ingredients:

2 tbsps of miso paste

1 zuccini (cut into slices)

1 beancurd (cut into cubes)

2 green chillies (dice)

100 grams of pork or chicken (sliced & cut into strips)

kimchi (own preference)

a small pack of glass noodles

seafood (prawns, squids, clams etc)

1 egg

1. Add about 200ml of water to the miso in the pot and bring the miso soup to a boil. Use medium flame after boil.
2. Add in the strips of chicken/pork.
3. Add in the beancurd, zuccini, glass noodles and seafood. When the ingredients are almost cooked, add in the green chillies.
4. Add in the kimchi. The amount to add depends on your preference. If you want the soup to be spicy and sour, add more. Else, you can add korean chilli paste.
5. Bring the soup to a boil. Add the egg. If you do not like the soup to be murky, do away with the egg. Boil the soup for about 1 minute and it is ready to serve!

Serves 4

Cooking time: 10 mins