When it comes to comfort food, few dishes can rival the warmth, depth of flavor, and satisfying richness of a well-made kimchi soup, or kimchi jjigae. This iconic Korean dish, often enjoyed as a hearty meal, combines the tanginess of fermented kimchi with tender chunks of tofu, savory meats, and a flavorful broth that just hits all the right notes. Kimchi jjigae is one of those dishes that truly speaks to the soul, comforting you with every spoonful. Whether you’re in need of something to lift your spirits on a chilly day or you’re craving a burst of bold, umami flavors, kimchi soup is sure to deliver.
This dish is more than just a meal-it’s a cornerstone of Korean home cooking, often served with a side of rice and accompanied by various banchan (side dishes). It’s a wonderful example of how fermentation can turn simple ingredients into a deep, flavorful experience. Best of all, it’s versatile, allowing you to experiment with a variety of ingredients to make it your own.
If you’re new to kimchi jjigae or looking to perfect your recipe, don’t worry! In this guide, we’ll walk you through everything you need to know to create this tasty dish in your own kitchen. From ingredients to cooking tips, and even some variations you can try, let’s dive into the world of kimchi jjigae.
Kimchi Soup Recipe
Kimchi jjigae is traditionally made using a base of well-fermented kimchi, which gives the soup its signature sour and spicy kick. You can make the broth as rich or light as you prefer, adding proteins like pork, beef, or tofu. The dish is packed with complex flavors from the fermentation of kimchi, but it’s also balanced with fresh vegetables and savory broth. Some versions add a bit of garlic and chili pepper for extra spice, while others lean on a deep, umami-rich flavor profile.
This particular recipe will give you a great foundation for a classic kimchi jjigae, but feel free to make it your own by adding your favorite ingredients or adjusting the spice level to suit your tastes.
Ingredients Needed
The key to a great kimchi jjigae is using the freshest and most flavorful ingredients. Here’s a list of everything you’ll need to make a traditional and delicious kimchi soup:
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Kimchi (fermented and well-aged, about 2 cups)
- The star of the dish! It should be sour and spicy, ideally aged for a week or more to develop the deep flavors.
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Pork Belly (200g)
- This adds richness to the soup. If you’re not a fan of pork, you can substitute with beef or even tofu for a vegetarian option.
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Tofu (200g, firm)
- Tofu provides a delicate texture and soaks up the delicious broth. Firm tofu works best for this dish.
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Onion (1 medium, sliced)
- A sweet onion adds a mild sweetness and depth to the broth.
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Garlic (4 cloves, minced)
- Garlic is a must for any hearty Korean stew. It imparts an earthy aroma that complements the kimchi.
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Green Onions (2 stalks, chopped)
- Fresh green onions provide a light, herbal contrast to the richness of the soup.
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Gochugaru (Korean chili flakes) (1-2 tablespoons)
- For that authentic Korean heat. Adjust the amount based on your preferred spice level.
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Gochujang (Korean chili paste) (1-2 tablespoons)
- This paste is key for that thick, savory, and spicy depth.
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Sesame Oil (1 tablespoon)
- Adds a nutty flavor that gives the broth a beautiful richness.
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Soy Sauce (2 tablespoons)
- For seasoning and a bit of salty umami.
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Sugar (1 teaspoon)
- Balances the acidity of the kimchi and adds a touch of sweetness.
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Water or Broth (4 cups)
- Use a neutral broth for more depth or water for a cleaner flavor.
- Salt and Pepper (to taste)
Cooking Instructions
Now that you have all the ingredients ready, it’s time to get cooking! Here’s a step-by-step breakdown of how to make your delicious kimchi soup:
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Prepare The Ingredients
- Slice the onion, chop the green onions, and mince the garlic.
- Cut the tofu into bite-sized cubes, ensuring it’s firm so it holds up well during the cooking process.
- Cut the pork belly into thin slices or small chunks, depending on your preference.
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Sauté The Pork Belly
- In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the sliced pork belly and cook until it’s slightly browned and crispy, about 5-7 minutes.
- Stir occasionally to ensure it browns evenly.
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Add Aromatics
- Add the minced garlic and sliced onion to the pot. Sauté for another 3-5 minutes, until the onion becomes translucent and the garlic releases its fragrance.
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Incorporate The Kimchi
- Add the kimchi to the pot. Stir to mix it with the pork and onions. Let it cook for a few minutes to develop the flavors, stirring occasionally.
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Add The Broth
- Pour in the water or broth, bringing everything to a simmer. At this point, you should start to smell that savory, spicy aroma.
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Season The Soup
- Add the soy sauce, sugar, gochugaru, and gochujang. Stir well to combine, adjusting the spice level based on your taste. Let the soup simmer for about 10 minutes to allow the flavors to meld together.
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Add The Tofu
- Gently add the cubed tofu into the pot. Stir carefully to avoid breaking up the tofu. Let it simmer for another 5-7 minutes.
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Final Touches
- Taste the soup and adjust the seasoning with salt and pepper if necessary. Add the chopped green onions for a fresh, zesty finish.
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Serve
- Serve the kimchi jjigae hot, with a bowl of steamed rice and any additional banchan you like.
Ingredient Insights
Each ingredient in kimchi jjigae plays a crucial role in developing the dish’s signature flavors:
- Kimchi: The backbone of this dish. Fermented kimchi is tangy, spicy, and slightly sour. The more aged it is, the richer and deeper the flavor will be. Kimchi also provides a probiotic boost, contributing to digestive health.
- Pork Belly: Rich and fatty, pork belly infuses the broth with a savory, meaty depth. It’s commonly used in Korean stews for its melting texture. You can swap it for other meats or keep it vegetarian with tofu, but pork adds a distinctive richness that’s hard to beat.
- Gochujang & Gochugaru: These two are key to the soup’s heat. Gochujang adds a smooth, fermented heat and a hint of sweetness, while gochugaru provides a more direct spiciness. The combination of both results in a multi-layered heat profile.
- Tofu: Acts as a neutral canvas, soaking up the flavors of the broth while maintaining a tender yet firm texture.
- Sesame Oil & Soy Sauce: The sesame oil adds a nutty, aromatic richness that complements the umami of soy sauce, elevating the entire dish to a deeper level.
Expert Tips
- Use Aged Kimchi: If possible, use well-fermented kimchi for the most flavorful soup. Younger kimchi can be too mild and won’t provide that robust, sour kick.
- Adjust Spice Levels: If you’re sensitive to spice, reduce the amount of gochugaru or gochujang. On the other hand, if you love the heat, feel free to add extra!
- Let It Simmer: The longer you simmer the soup, the deeper the flavors will develop. If you have time, let it cook for an additional 20-30 minutes.
- Toppings Matter: Garnish with additional green onions, a sprinkle of sesame seeds, or a dash of chili flakes for an extra burst of flavor.
Recipe Variations
Kimchi jjigae is incredibly flexible, so feel free to tweak it according to what you have on hand or your personal preferences:
- Vegetarian Version: Swap the pork for extra tofu or mushrooms, like shiitake or enoki, to keep the dish hearty and filling.
- Beef Kimchi Soup: Instead of pork, use beef brisket or bulgogi-style beef. The tender beef will add a different flavor profile, especially if you use a well-seasoned broth.
- Spicy Seafood Kimchi Soup: Add seafood like squid, shrimp, or clams to the base for a different take on the dish. The seafood brings a delicate sweetness that pairs wonderfully with the bold kimchi.
- Kimchi Stew with Noodles: Add noodles (like udon or ramen) for a heartier, more filling meal.
Final Words
Kimchi jjigae is more than just a bowl of soup; it’s a symbol of Korean comfort food. It’s incredibly simple yet packs such an intense, rich flavor. The interplay of tangy, spicy, savory, and umami is something you won’t forget once you’ve had it. It’s the kind of dish that feels like a warm hug on a cold day, or a satisfying meal after a long day of work.
Whether you follow the recipe to a T or get creative with your ingredients, this dish is sure to become a favorite in your kitchen. It’s a true testament to the power of fermented foods, and once you make it, you’ll understand why kimchi jjigae is beloved worldwide.
FAQs
What Is Kimchi Soup?
Kimchi soup, also known as ’Kimchi Jjigae’ in Korean, is a traditional Korean stew made with kimchi, tofu, pork or beef, and various vegetables. The soup is known for its rich, spicy, and tangy flavors, making it a comfort food in Korean cuisine.
What Ingredients Do I Need For Kimchi Soup?
The essential ingredients for kimchi soup include mature kimchi, tofu, onion, garlic, and green onions. You can also add pork, beef, or even seafood, along with broth (either water or a stock like anchovy or beef broth), gochugaru (Korean chili flakes), and gochujang (Korean chili paste) for additional flavor.
Can I Make Kimchi Soup Without Meat?
Yes, kimchi soup can easily be made vegetarian or vegan by omitting the meat and using plant-based alternatives. You can use mushrooms, tofu, and vegetable stock to create a hearty and flavorful soup without compromising taste.
How Do I Make The Broth For Kimchi Soup?
The broth for kimchi soup can be made by simmering water or stock (anchovy, beef, or vegetable stock) with garlic, onions, and seasonings like gochugaru and gochujang. The base of the broth is typically flavored by the kimchi itself, which contributes to the tanginess and depth of the flavor.
How Long Does Kimchi Soup Take To Cook?
Kimchi soup generally takes about 30 to 40 minutes to cook. If you’re using fresh kimchi, the cooking time may be shorter, but if you’re using aged kimchi, it may take a bit longer for the flavors to meld together.
Can I Use Store-bought Kimchi For Kimchi Soup?
Yes, you can use store-bought kimchi for kimchi soup, although homemade kimchi will give a more authentic flavor. Be sure to choose a well-fermented kimchi, as it provides the sourness and depth that are key to making the soup delicious.
Can I Freeze Kimchi Soup?
Yes, kimchi soup can be frozen. However, the tofu may lose its texture upon reheating. To freeze, cool the soup completely, store it in an airtight container, and freeze it for up to 2-3 months. Reheat over low heat on the stove.
What Can I Serve With Kimchi Soup?
Kimchi soup is typically served with steamed rice and banchan (Korean side dishes). You can also pair it with pickled vegetables, steamed eggs, or a simple Korean pancake for a more filling meal.
Can I Adjust The Spice Level Of Kimchi Soup?
Yes, you can adjust the spice level by adding more or less gochugaru (Korean chili flakes) or gochujang (Korean chili paste). If you prefer a milder soup, use less of these ingredients, or omit them entirely for a non-spicy version.
What Type Of Kimchi Is Best For Kimchi Soup?
For kimchi soup, aged kimchi (kimchi that has fermented for a longer period) is ideal, as it develops a tangy and sour flavor that deepens the soup’s taste. Fresh kimchi can be used, but it will result in a milder flavor.