How to Make Kimchi Sinigang: The Ultimate Filipino-Korean Fusion Recipe

What do you get when you combine the two best comfort food soups in the world? You get the ultimate Filipino-Korean fusion: Kimchi Sinigang ...

What do you get when you combine the two best comfort food soups in the world? You get the ultimate Filipino-Korean fusion: Kimchi Sinigang.

This is the asim-kilig of your favorite Sinigang na Baboy, supercharged with the spicy, fermented, umami-rich kick of Korean kimchi. It's a "why didn't I think of this sooner?" kind of recipe that is perfect for a rainy day, or any day you're craving something new and delicious.

The best part? It's incredibly easy to make.

The #1 Secret to Perfect Kimchi Sinigang

To get that rich, complex, sour flavor, you MUST use sour, fermented kimchi.

This is the perfect recipe for that jar of kimchi that's been sitting in the back of your ref for weeks—the one that's gotten extra asim. Fresh, newly-made kimchi will not work; it will just taste like spicy, boiled cabbage. You need that old kimchi and all of its glorious, sour juice.

• Got a fresh batch? Let it ferment on your counter for a couple of days, or make our [Easy Kimchi Recipe] and save it for this!

Ingredients

This recipe uses the classic Sinigang na Baboy setup, with one magic ingredient.

• For the Pork:

  • 1/2 kg Pork Belly (Liempo), cut into 2-inch cubes

• For the Fusion Base:

  • 1 tablespoon cooking oil

  • 1 large onion, quartered

  • 2 tomatoes, quartered

  • 1 tablespoon Patis (fish sauce)

  • 1.5 cups sour kimchi, roughly chopped

  • 1/4 cup kimchi juice (from the jar)

• For the Soup & Gulay:

  • 8 cups water (or rice wash, hugas-bigas)

  • 1 packet (40g) Sinigang sa Sampalok Mix

  • 1 labanos (daikon radish), sliced

  • 1 bundle sitaw (string beans), cut into 2-inch pieces

  • 2 siling haba (green finger chili)

  • 1 bundle kangkong (water spinach)

Step-by-Step Instructions

1. Brown the Pork: In a large pot or kaserola, heat the oil. Add the pork liempo and cook until lightly browned on all sides.

2. Sauté the Base: Add the onion and tomatoes. Cook until the onion is soft and the tomatoes start to break down. Add the 1 tablespoon of patis and let it cook for one minute.

3. Add the Kimchi: Add the chopped sour kimchi and the kimchi juice. Sauté for 2-3 minutes, stirring to coat the pork. This step "wakes up" the kimchi and makes the flavor deep.

4. Boil and Simmer: Pour in the 8 cups of water (or rice wash) and add the siling haba. Bring to a boil, then lower the heat, cover, and simmer for 40-60 minutes, or until the pork is fork-tender.

5. Add the Veggies: Once the pork is tender, add the labanos and sitaw. Cook for about 5 minutes.

6. Add the "Asim": In a small bowl, dissolve the sinigang sa sampalok mix in a little bit of the hot broth, then pour it into the pot. (This ensures it dissolves evenly). Stir well.

7. Finish: Add the kangkong leaves. Cover the pot and turn off the heat. Let it sit for 2-3 minutes until the kangkong is wilted but still bright green.

8. Serve: Taste and adjust seasoning (you may or may not need more patis depending on your kimchi). Serve piping hot with a mountain of steamed rice.

You've just made the most amazing comfort food mashup. It's the familiar taste of home, with an exciting spicy kick. Enjoy!

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