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.
Kimchi Jjigae is a classic Korean soup is a warm bowl of comfort on any given day! It was definitely one of my faves on cold nights in San Francisco. It makes me wonder I never tried making it at home haha.
This kimchi soup recipe is super customizable! Easily keep it vegetarian as is or toss in some canned tuna or quickly stir-fry sliced fatty pork for extra protein & flavor. You’re the master chef of your kitchen, so adjust the recipe to your tastebud’s desires!
The tangy kimchi is the star ingredient that beautifully balances the savory broth and creamy tofu. To boost the flavor of your kimchi jjigae, use “old” kimchi that’s been fermented for at least 2 weeks. The kimchi is much sourer & more tender!
If you’re serving a more filling meal at home, you can serve the soup with Kimchi Bacon Fried Rice for a heartier meal or with a side of Korean Braised Tofu, Crispy Kimchi Pancakes, or Cheesy Tteokbokki. The ingredients are pretty similar so they’re super easy to throw together for Korean Dishes made at home!
Your vegetarian homies will definitely be happy, but if you have some meat-lovers, you can also toss some juicy Kalbi Short Ribs on the grill too!
🔪 How to Make Kimchi Soup
- Heat an earthenware or a small pot on medium-high heat with a little oil. Saute onions until tender, then toss in the garlic & cook for a few more seconds. They should be fragrant at this point!
- Add in gochugaru, sugar, & gochuang. Stir and cook for a few more seconds, or until slightly caramelized.
- Mix in kimchi, then pour in the vegetable stock, kimchi juice, soy sauce, fish sauce, & salt. Stir together until it’s combined well.
- Top with sliced tofu then cover with a lid. Reduce heat to medium & cook for about 5 minutes or hot and bubbling.
- Drizzle on sesame oil and (if you’re feeling fancy!) top with sliced green onions & sesame seeds. Serve immediately & enjoy!
👩🏽🍳 Key Tips
- 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.
- From Stove to Table: Traditionally, kimchi jjigae is 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 AND you can use it for Korean Steamed Eggs too!
🥗 Enjoy this Kimchi Soup Recipe with
Let’s get cooking!
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Kimchi Jjigae Recipe | Kimchi Soup Recipe
Ingredients
- 1/4 onion thinly sliced
- 5 garlic cloves minced
- 1 teaspoon gochugaru Korean red chili pepper flakes
- 1 1/2 teaspoon sugar
- 1/2 tablespoon gochujang
- 1/2 cup kimchi roughly chopped
- 1 1/2 cups vegetable stock
- 2 tablespoons kimchi brine from kimchi
- 1 tablespoon light soy sauce
- 1/2 tablespoon fish sauce
- ½ teaspoon salt
- 5 oz medium-firm tofu cut in ½-inch slices
- 1 1/2 teaspoon sesame oil
- 1 green onion thinly sliced
Instructions
- 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!
Notes
- 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.
Nutrition
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.
Made this last night and it was FANTASTIC. My son (13) said it was his favorite soup I’ve ever made. Made it per the recipe but added sliced mushrooms, eggplant, and cabbage (sautéed before adding broth), and served with a soft boiled egg, which made it a full meal. Love it!
Oh wow! So glad your son enjoyed it! Adding all the extra veggies sound so hearty and comforting yummmm