Using kimchi as a sinigang souring agent introduces a Korean brand of heat and tang to the classic Filipino soup.
There’s definitely no shortage of local sinigang souring agents. You’ve got fresh sampalok, tamarind paste, green mangoes—even sinigang mixes do the trick. In this recipe, we got playful and used our favorite Korean banchan: kimchi. Its distinct flavor provided an exciting zip to a familiar soup, on top of a heat that brings spicy ramen challenges to shame. Imagine a cross between kimchi-jjigae and sinigang.
Sinigang is a beloved Filipino dish of meat or fish cooked in a sour broth. Traditionally, the broth gets its acidity from sour-tasting fruit or leaves like kamias, sampalok, calamansi, and dayap. Nowadays, most home cooks use instant sinigang mix for convenience. Sinigang is served with hot rice, sometimes with bagoong and grilled meat or fish.
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