recipe for kimchi soup Recipe: kimchi jjigae (kimchi soup with pork) – my golden apron

Kimchi Soup (Paleo, Whole30 + Keto)

Ingredients:

– 1 tablespoon avocado oil

– 1 onion, thinly sliced

– 3 cloves garlic, minced

– 1 tablespoon grated ginger

– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

– 2 cups kimchi, chopped

– 4 cups chicken broth

– 1 tablespoon coconut aminos

– 1 tablespoon fish sauce

– 4 green onions, thinly sliced

– 1 cup mushrooms, sliced

– Sea salt, to taste

– Black pepper, to taste

– Fresh cilantro, for garnish

Instructions:

1. Heat the avocado oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onions are translucent and fragrant, about 5 minutes.

2. Add the chicken pieces to the pot and cook until they are browned on all sides, about 5 minutes. Make sure the chicken is cooked through.

3. Stir in the chopped kimchi and cook for another 2 minutes.

4. Pour in the chicken broth, coconut aminos, and fish sauce. Bring the soup to a simmer and let it cook for about 15 minutes.

5. Add the sliced mushrooms and green onions to the pot and season with sea salt and black pepper to taste. Let the soup simmer for another 5 minutes.

Enjoying Your Kimchi Soup

Your homemade kimchi soup is ready to be served! Ladle the hot soup into bowls and garnish with fresh cilantro. This flavorful and nourishing soup is perfect for a cozy night in or as a quick and easy lunch option. Plus, it’s packed with ingredients that are paleo, Whole30, and keto-friendly.

Kimchi Soup Recipe | Kimchi-Jjigae

Ingredients:

– 1 tablespoon sesame oil

– 1 onion, thinly sliced

– 3 cloves garlic, minced

– 1 tablespoon grated ginger

– 2 cups kimchi

– 1 tablespoon gochujang (Korean red chili paste)

– 1 tablespoon soy sauce or tamari (gluten-free soy sauce)

– 4 cups vegetable broth

– 1 cup mushrooms, sliced

– 1 cup tofu, cubed

– 2 green onions, sliced

– Sea salt, to taste

– Black pepper, to taste

– Fresh cilantro, for garnish

Instructions:

1. Heat the sesame oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onions are translucent and fragrant, about 5 minutes.

2. Stir in the kimchi, gochujang, and soy sauce. Cook for another 2 minutes.

3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 10 minutes.

4. Add the sliced mushrooms, tofu, and green onions to the pot. Season with sea salt and black pepper to taste. Let the soup simmer for another 5 minutes.

5. Your delicious kimchi soup is now ready to be enjoyed! Serve it hot, garnished with fresh cilantro.

Enjoy the Flavorful Kimchi Soup

This kimchi soup recipe, also known as Kimchi-Jjigae, is a popular Korean dish that is both spicy and comforting. With its rich flavors and healthy ingredients, it’s no wonder this soup is loved by many. Enjoy it as a main course or pair it with rice for a complete Korean-inspired meal.

Whether you choose the Paleo, Whole30, and keto-friendly version or the traditional Kimchi-Jjigae, these recipes will surely satisfy your cravings for a delicious and nutritious meal. So gather your ingredients, cook up a pot of kimchi soup, and treat yourself to a bowl of warmth and flavor.

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