Comments on: Kimchi Jigae (Kimchi Soup)

By: Kimchi Chigae « Cate's World Kitchen

Kimchi Chigae « Cate's World Kitchen — Wed, 10 Mar 2010 13:32:23 +0000

[...] Recipe: (adapted from No Recipes) [...]

By: yulee

yulee — Thu, 04 Mar 2010 01:33:09 +0000

“Add miso. I know, this is technically a Japanese ingredient”
Actually miso is a traditional Korean ingredient. It's just called by a different name – dwenjang

By: Columbus Foodie » Blog Archive » November 2009 Roundup

Columbus Foodie » Blog Archive » November 2009 Roundup — Tue, 02 Mar 2010 08:32:54 +0000

[...] Pork with Holy Mole Sauce from Muse in the Kitchen, Stuffed Mushrooms from My Baking Addiction, Kimchi Jigae (Kimchi Soup) from [No Recipes], Mushrooms with Bacon and Sage from The Purple Foodie, Chicken with Garlic Sauce [...]

By: Kimchi king

Kimchi king — Sun, 28 Feb 2010 09:13:17 +0000

Butter in a kimchi gigae? Noooooo!!

By: Seoul Food with Marc Matsumoto | Tablet Talk - Travel, culture, design and 21st-century global living.

Wed, 24 Feb 2010 13:37:43 +0000

[...] stews like kimchi jjigae are becoming more well-known in the West, there are dozens of gooks, tangs and jjigaes that are not [...]

By: M Good

M Good — Wed, 10 Feb 2010 10:22:26 +0000

You are a genius! I think this recipe is better than any version I've had at Korean restaurants. The dengjang (miso-like paste) was a critical addition, and I chose to use 2x the amount of pork belly to make the dish a little richer. Really loved this one!

By: Amy (Minimally Invasive)

Amy (Minimally Invasive) — Wed, 27 Jan 2010 13:42:53 +0000

Oh boy, I’ve been craving this like crazy for the past few weeks, but haven’t gotten around to ordering it. Now I won’t have to! Just a quick trip to the store for some kimchi and I’m all set. Thanks for the recipe!

By: kanten blog » Abura Age com Mochi e Molho Kimchee

kanten blog » Abura Age com Mochi e Molho Kimchee — Tue, 26 Jan 2010 20:44:41 +0000

[...] Kimchi Soup via no recipes; [...]

By: Su

Su — Thu, 21 Jan 2010 21:19:01 +0000

Thank you for this delicious recipe.

I’ve never made this before, and tried it today, as a way to finish up some kimchi. It was happily slurped up and heartily enjoyed on a cold, gloomy January day. I thought the additions of miso and butter resulted in a very balanced, flavorful broth. It was sour, sweet, spicy, salty and oh so good!

By: FoodieView Blog » Kick off the New Year on the Lighter Side

FoodieView Blog » Kick off the New Year on the Lighter Side — Wed, 06 Jan 2010 19:34:37 +0000

[...] rice soup has fiber rice wild rice and tangy, low fat yogurt for creaminess. This recipe for for kimchi soup from the ironically named No Recipes blog, has healthy kimchi and tofu. Photo by Apple Pie, Patis, [...]

By: khowser

khowser — Thu, 17 Dec 2009 21:55:33 +0000

Made this! It’s a really mellow, rich flavor. I didn’t de-fat the pork belly, so at the end, I couldn’t imagine adding even more richness to the dish. It was good as is.

I served it to my mom, but she’s old school Korean, and said it didn’t really taste like kimchi jigae (too sweet, not bracing enough, didn’t like the “adulterating” miso and onions–god forbid I tell her this had *soy sauce* in it). Exactly! Hers is like, the epitome of kimchi jigae and if I wanted that, I’d have some of hers! But I did make my own version with her homemade kimchi–the best.

By: Marc @ NoRecipes

Marc @ NoRecipes — Thu, 17 Dec 2009 03:30:40 +0000

Well, the best kimchi is home-made, but the kind that comes in the white foil bags is not bad. It’s imported from Korea and there’s a photo of kimchi on the front. You can get it at H-Mart on the north side of 32nd st.

By: zested

zested — Thu, 17 Dec 2009 02:39:47 +0000

Where would you recommend buying good kimchee in NYC (or, should I say, where in ktown)?

By: Joy

Joy — Tue, 08 Dec 2009 04:19:31 +0000

This is what I always order when I go to a korean restaurant — i find it interesting you added butter! I am definitely making this, it’s perfect during the cold winter weather

By: YuJin

YuJin — Mon, 07 Dec 2009 00:18:37 +0000

You could use denjang or miso but its not original kimchi chigae at all.
Cause we have separate “Den jang Chigae ” too..