Print Options:

Spicy Korean Kimchi Soup (Kimchi Jjigae)

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Kimchi Jjigae is a classic Korean stew made with aged kimchi, tofu, pork belly (or a vegetarian alternative), and a rich, spicy broth. This hearty and comforting soup is a staple in Korean households, loved for its deep umami flavors and spicy kick.

Spicy Korean Kimchi Soup (Kimchi Jjigae)

For the Soup Base
 1 tbsp vegetable oil (or sesame oil for extra flavor)
 ¼ kg pork belly or pork shoulder (thinly sliced, or substitute with mushrooms for a vegetarian option)
 1 cup aged kimchi (chopped, with juices)
 1 small onion (thinly sliced)
 2 cloves garlic (minced)
 ½ tsp salt
 1 tsp sugar (optional, to balance acidity)
 1 tbsp gochujang (Korean chili paste)
 1 tsp gochugaru (Korean red pepper flakes)
 4 cups water or anchovy broth (see Pro Tips for broth options)
 1 tsp soy sauce
 1 tsp fish sauce (optional, for extra umami)
For Toppings and Add-Ins
 ½ block firm tofu (cut into cubes)
 2 green onions (sliced)
 1 tsp sesame seeds
 ½ tsp sesame oil
 ½ cup enoki or shiitake mushrooms (optional)
 ½ tsp black pepper
 1 egg (optional, cracked on top while simmering)
For Serving
 Steamed white rice
 Extra kimchi on the side
Sauté the Base Ingredients
1

  • Heat the Oil:
    • In a medium pot or traditional Korean earthenware pot, heat 1 tablespoon of vegetable oil over medium heat.
  • Cook the Pork (or Mushrooms for Vegetarian Option):
    • Add the pork belly slices and sauté for 3-4 minutes until slightly browned.
    • If using mushrooms instead, sauté until they release their moisture.
  • Add Kimchi and Aromatics:
    • Stir in 1 cup of chopped kimchi, sliced onions, and minced garlic.
    • Cook for 3 minutes, letting the kimchi soften and its flavors deepen.
Build the Spicy Broth
2

  • Season the Base:
    • Stir in gochujang (chili paste), gochugaru (red pepper flakes), salt, and sugar.
    • Cook for 1-2 minutes to toast the spices and intensify the flavors.
  • Add the Broth:
    • Pour in 4 cups of water or anchovy broth and stir well.
    • Add soy sauce and fish sauce (if using) for extra umami.
  • Simmer:
    • Bring to a boil, then reduce heat and let simmer for 15-20 minutes to allow the flavors to develop.
Add Tofu and Final Seasoning
3

  • Add Tofu and Green Onions:
    • Gently place cubed tofu into the soup.
    • Add mushrooms (if using) and let cook for 5 more minutes.
  • Adjust Seasoning:
    • Taste the soup and adjust with salt, black pepper, or more gochugaru for extra spice.
  • Add Egg (Optional):
    • Crack an egg directly into the soup in the last 2 minutes of cooking.
    • Let it poach slightly in the broth.
Serving Suggestions
4

  • Ladle into Bowls:
    • Serve hot, directly from the pot.
  • Garnish:
    • Sprinkle with sesame seeds, drizzle with sesame oil, and top with extra green onions.
  • Pair With:
    • Serve alongside steamed white rice for a complete meal.
    • Offer extra kimchi on the side for a deeper flavor contrast.
Pro Tips
5

  • For Authentic Korean Broth:
    • Use anchovy broth instead of water for extra depth. To make: simmer 5 dried anchovies and 1 piece of dried kelp in 4 cups of water for 15 minutes, then strain.
  • Make It Vegan:
    • Use shiitake mushrooms instead of pork and replace fish sauce with soy sauce.
  • Storage:
    • Leftovers taste even better the next day! Store in an airtight container for up to 3 days.

Nutrition Facts

0 servings

Serving size