Description
A bold, comforting Korean kimchi jjigae made with fermented kimchi, savory broth, and hearty ingredients for a deeply satisfying soup.
Ingredients
- Aged kimchi, chopped
- Kimchi juice
- Pork belly or canned tuna
- Onion, sliced
- Garlic, minced
- Gochujang
- Gochugaru
- Soy sauce
- Sesame oil
- Anchovy-kelp stock or water
- Tofu, cubed
- Green onions
Instructions
- 1. Heat a pot over medium heat and add sesame oil.
- 2. Add pork belly or tuna and cook briefly until lightly browned or heated through.
- 3. Stir in kimchi, onion, and garlic and sauté until fragrant.
- 4. Add gochujang, gochugaru, soy sauce, and kimchi juice.
- 5. Pour in anchovy-kelp stock and bring to a boil.
- 6. Reduce heat and simmer to develop flavor.
- 7. Add tofu and continue simmering until heated through.
- 8. Taste and adjust seasoning if needed.
- 9. Garnish with green onions.
- 10. Serve hot with rice.
Notes
- Older, well-fermented kimchi gives the best flavor.
- Tuna is a quick alternative to pork.
- Adjust spice level with gochugaru to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Keywords: kimchi jjigae, kimchi soup, Korean soup, spicy stew