Spicy and Savory Korean Kimchi Jjigae (Kimchi Soup)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

If you’re looking to explore international soups, Korean Kimchi Jjigae is a must-try. This hearty kimchi soup is not just a staple in Korean cuisine; it’s a comforting bowl of warmth that packs a punch of flavor. With its bold spices and umami-rich broth, Kimchi Jjigae is the perfect dish to warm you up on a chilly day.

What makes this specialty soup so special? The vibrant taste of fermented kimchi mingling with tender tofu and savory pork creates a symphony of flavors that dance on your palate. Whether you’re a kimchi fan or new to this iconic dish, this recipe will guide you through making an unforgettable bowl of comfort.

Authentic Korean Kimchi Jjigae Recipe

A vibrant bowl of Korean Kimchi Jjigae with pork and tofu, garnished with green onions, served with rice on a traditional Korean table.

This kimchi soup is a delightfully spicy and tangy dish that combines aged kimchi with tender meat, tofu, and vegetables. It’s robust, flavorful, and perfect for serving hot with a side of rice.

Ingredients

2 cups well-fermented kimchi, chopped
1/2 pound pork belly or tofu, diced
1 medium onion, sliced
2 green onions, chopped
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon soy sauce
4 cups water or broth
1 tablespoon sesame oil
1 block of firm tofu, diced
Salt and pepper to taste

Instructions

Prepare the Ingredients: Chop the kimchi, dice the pork belly or tofu, and slice the onion and green onions.
Sauté Kimchi: In a pot, heat sesame oil over medium heat and add the kimchi. Sauté for about 5 minutes until fragrant.
Add Pork: Add the diced pork belly and cook until browned. If using tofu, add it later.
Combine Ingredients: Stir in the onion, gochugaru, and soy sauce. Pour in the water or broth, and bring to a boil.
Simmer: Reduce the heat and let the soup simmer for about 15 minutes. Adjust seasoning with salt and pepper as needed.
Add Tofu: Gently stir in the diced tofu and simmer for an additional 5 minutes.
Serve: Garnish with chopped green onions and serve hot with steamed rice.