Kimchi Jjigae Korean Kimchi Soup
Dive into the bold and comforting flavors of **Kimchi Jjigae**, a classic Korean kimchi soup that's a hearty blend of spicy, tangy, and umami-rich delights. Brimming with tender slices of pork belly, fermented kimchi, soft chunks of tofu, and a rich, full-bodied broth infused with gochujang and gochugaru, this dish is the ultimate cold-weather comfort food. Simmered to perfection with the savory depth of anchovy or vegetable stock, it captures authentic Korean cuisine in every spoonful. Ideal for pairing with steamed rice, this one-pot wonder is as satisfying as it is easy to prepare, making it a must-try for lovers of spicy soups or Korean food enthusiasts. Whether you're craving a warm meal or looking to explore the world of Korean flavors, Kimchi Jjigae promises a dynamic taste adventure that'll keep you coming back for more!
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Recipe Information
Ingredients
- 2 cups kimchi
- 0.5 cup kimchi juice
- 8 ounces pork belly (or pork shoulder, sliced thinly)
- 1 block firm tofu
- 1 medium onion
- 2 stalks green onions
- 3 cloves garlic, minced
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon gochujang (Korean red pepper paste)
- 1.5 tablespoons soy sauce
- 1 teaspoon sesame oil
- 4 cups anchovy or vegetable stock
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
Instructions
Prepare the ingredients: Thinly slice the onion, cube the tofu into bite-sized pieces, cut the green onions into 1-inch lengths, and slice the pork belly into bite-sized pieces if not already done.
Heat a large pot or Korean earthenware pot over medium heat and add the vegetable oil.
Add the sliced pork belly to the pot and cook for 4-5 minutes until lightly browned.
Stir in the minced garlic and sliced onion and cook for another 2-3 minutes until fragrant and the onion softens.
Add the kimchi and cook for 4-5 minutes, stirring occasionally, to enhance its flavor.
In a bowl, mix the gochugaru, gochujang, soy sauce, sesame oil, and sugar to create a seasoning paste. Add this paste to the pot and stir to combine.
Pour in the anchovy or vegetable stock and the reserved kimchi juice. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes to allow the flavors to meld.
Carefully add the tofu cubes to the pot and simmer for another 10 minutes.
Taste the soup and adjust the seasoning if needed by adding more soy sauce or kimchi juice.
Add the green onions on top and cook for 1-2 minutes to soften them slightly.
Serve hot with a bowl of steamed rice on the side, and enjoy your comforting bowl of Kimchi Jjigae!
Nutrition Facts
Calories |
1043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 9829 mg | 427% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 23.8 mcg | 119% | |
| Calcium | 911 mg | 70% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
