I am learning to like traditional Korean cabbage kimchi. It's very strong, but the more I eat it and the variety of ways to eat it I find I'm getting rather fond of it. I've always loved kimchi fried rice (will have to make that soon) and I really like kimchi soup (kimchi chigae) and it's really easy to make.When we went out to the field my KSCs (Korean civilians who work for the US Army) would cook for all of us and one day they made soup. I just watched what they did and realized it's just cut up cabbage kimchi and water and sausage/SPAM, really whatever you want. I put a few extra in to make it my own.
Diane's Kimchi Chigae (김치찌개)
(serves about two or one giant Diane serving)
About 1/4 cup cabbage kimchi, cut up (seems to me the older the better!)
About 3 cups water
1 tablespoon Korean style beef seasoning powder (it's not as salty as buillion but you can use that if you have to)
1 tablespoon gochuchang (Korean red pepper sauce)
A couple of thick slices of SPAM (my meat of choice, you can use hotdogs too but it really should be super processed to have that real Korean flavor!)
I threw in leftover mushrooms that I had the fridge, a few little boiled quail eggs, and a handful of the rice cake that I love so much.
Throw all of the ingredients in a pot, bring to a boil and then simmer. Serve piping hot with or without Korean style white rice. You could change up the recipe every time you make it.
Yum yum! Nothing tastes better on a cool or cold day!
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