Kimchi Jjigae (3 Star)

If you are familiar with kimchi, you know that it is the very spicy, fermented cabbage that Koreans eat with every meal. Brandon loves it, but as for myself, I have not developed a taste for it, though I like to try it every now and then to see if it's better than I remembered from the last time. None of the boys like it, either. However, I really enjoyed this jjigae (soup) that Brandon made from the kimchi, and so did some of the boys. It is a spicy soup, but the spice is tempered by chicken, onions, tofu, and broth.



Kimchi Jjigae

2 Tablespoons olive oil
2 lbs boneless skinless chicken breasts, cubed
1 onion, sliced
3 cloves garlic, chopped or pressed
1 teaspoon chopped ginger
1 lb kimchi
water enough to cover vegetables and meat
1 Tablespoon honey or sugar
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons soy sauce
1 Tablespoon red pepper paste
1 package extra firm tofu
1-2 zucchini, sliced

Heat oil in a large soup pot on medium high to high heat. When hot, add chicken, onion, garlic, ginger, and 1/4 teaspoon pepper. Stir occasionally until meat is browned but not cooked through.

Turn the heat down to medium and layer the kimchi on top of the meat (leave the kimchi juice in the jar). Cover and let simmer for five minutes.

Add water until the ingredients are covered. Add remaining kimchi juice, soy sauce, honey or sugar, salt, pepper, and red paste. Bring to a boil and simmer on low for ten minutes.

Add tofu (or rubber chicken, as dubbed by our youngest son) and zucchini and simmer for an additional five minutes. Serve with rice.