Kimchee Chigae

© Katherine Stetson

For each serving:

  • 1 cup spring water
  • 1 chicken bouillon cube
  • 2/3 cup ripe kimchee, cut into inch long pieces
  • ½ teaspoon sesame oil
  • 1 scallion, thinly sliced
  • ½ cup Tofu Croutons
  • ¼ cup minced, cooked pork (optional)
  • 1 cup prepared, warm rice

In a small saucepan, bring water and bouillon cube to a boil.  Reduce heat and add kimchee and sesame oil and simmer for 5 – 10 minutes until reduced slightly.

Place rice in a deep soup bowl and pour in the kimchee broth.  Add tofu and scallions and serve immediately.

Copyright © Katherine Stetson, all rights reserved.