Kim chi chige (spicy kimchi stew)


Winter still has its grip on Stockholm so this is the perfect dish to chase away the cold. The key to a wonderful chige is its star ingredient, kimchi. I’d recommend that you make your own kimchi – it’s really easy. It’s also possible to buy ready-made kimchi in the Asian supermarkets. Be sure to try out the different brands to choose your favorite as the taste varies greatly between them. I find that some brands are really salty while others too sour. It’s hard to find the perfect kimchi so it’s best to make your own – much cheaper, lasts forever and to your own taste!


  • 500g pork cutlet, cut into strips
  • 2 cups of kimchi, roughly chopped (save the juice)
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons of gojuchang (Korean red pepper paste)
  • 2 tablespoons of Korean pepper flakes
  • 1 block of soft tofu*
  • chopped green onions to garnish
  • coriander to garnish


Step 1

Heat up 1 tablespoon of oil in a non-stick pot. Sauté the meat until golden brown.

Step 2

Add the onion and garlic and sauté until fragrant.

Step 3

Add the kimchi and its juice, gojuchang, pepper flakes and fill the pot with cold water until there is enough water to cover the ingredients.

Step 4

Bring to a boil and lower the heat to medium. Cook for 25-30 minutes until the stock has a deep flavour.

Step 5

Add the tofu into the soup using a spoon. This will make the dish look rustic. Cook for another 5 minutes or until the tofu is warmed through.

Step 6

Season with salt to taste.

Step 7

Serve the stew piping hot with a raw egg on top and garnish with green onions and coriander. Eaten with plain steamed rice*.

can use homemade tofu

how to steam perfect rice

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