Make the most comforting bowl of soup that’ll warm up your body and soul in minutes! This savory and tangy Kimchi Jjigae, or kimchi soup, recipe is the ultimate comfort food like a warm fuzzy blanket on a cold winter day.
What is Kimchi Jjigae?
Kimchi Jjigae is a classic Korean soup made primarily of kimchi. It’s so savory, tangy, and (most of all) oh so comforting on any given day.
Traditionally, they’re cooked and served in earthenware. This is the earthenware I use and I love it because I can take it straight from the stove to the dinner table (with a heat-proof mat). It helps retain heat longer so you enjoy steamy hot soup even longer with the rest of your dinner!
Tips for This Kimchi Jjigae Recipe
- Developing a Flavorful Broth: Traditionally, the water used from rinsing rice is used as a way to add flavor and slightly thicken the soup’s broth. We don’t always eat a lot of rice in our house, so alternatively, we use vegetable stock. It’s also a great option that adds a delicious depth of flavor. You can also you anchovy, beef, or chicken broth as well!
- Swapping Out Proteins: For this recipe, I kept things extra simple with silky smooth tofu. I love how it’s a sponge that soaks up all tangy broth, however, free free to swap it out! Some great alternatives would be thinly cut pork belly or even canned tuna or salmon.
- Amplifying Kimchi Flavor: Using aged kimchi (fermented at least 3 weeks) adds another depth of flavor to the soup. You can buy kimchi labeled mukeunji, meaning old kimchi. Alternatively, you can leave some kimchi out at room temperature overnight, then return it to the fridge to store. Both methods result in a sourer and more flavorful kimchi.
Enjoy This Kimchi Soup Recipe with:
- Kalbi Short Ribs
- Eggplant Tofu Stir-Fry
- 10-Minute Chili Garlic Noodles
- Corn Cheese Recipe
- Adobo Fried Rice Omelette
Let's Get Cooking!
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Kimchi Jjigae Recipe | Kimchi Soup Recipe
- ¼ onion thinly sliced
- 5 garlic cloves minced
- 1 teaspoon gochugaru Korean red chili pepper flakes
- 1 ½ teaspoon sugar
- ½ tablespoon gochujang
- ½ cup kimchi roughly chopped
- 1 ½ cups vegetable stock
- 2 tablespoons kimchi brine from kimchi
- 1 tablespoon light soy sauce
- ½ tablespoon fish sauce
- ½ teaspoon salt
- 5 oz medium-firm tofu cut in ½-inch slices
- 1 ½ teaspoon sesame oil
- 1 green onion thinly sliced
- Heat a pot or stone pot on medium-high heat. Add about a tablespoon of oil then add in onion and cook for a couple of minutes until they’re golden. Add garlic and saute for a few seconds until it becomes tender.
- Add in gochugaru, sugar, and gochujang. Saute for a few more seconds or until they start to slightly caramelize.
- Add in kimchi and stir until it’s well coated in the seasonings. Pour in vegetable stock, kimchi brine, light soy sauce, fish sauce & salt.
- Stir, place sliced tofu on top, and cover. Reduce heat to medium and cook for 5 minutes.
- Finish with sesame oil, turn off heat, and top with green onions. Enjoy!
- Broth Alternatives: If vegetable broth isn't available, chicken broth is a great alternative.
- Protein: If you'd like to add extra protein to the dish, thinly cut pork belly, Spam, or drained canned tuna are popular choices. Saute your protein with the kimchi, then follow the rest of the recipe instructions. Boil in the broth for 10 - 15 minutes, or until the meat is cooked through.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.