Kimchi Jjigae Recipe | Kimchi Soup Recipe
This Kimchi Jjigae recipe is SO quick to put together and so comforting on any gloomy day! There's nothing that warms the soul like a steamy bowl of soup.
Servings: 2 servings
Calories: 146kcal
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
Serving: 100g | Calories: 146kcal | Carbohydrates: 14g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 2382mg | Potassium: 199mg | Fiber: 2g | Sugar: 7g | Vitamin A: 782IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 3mg