Authentic Korean Kimchi Beef Soup (Kimchi-jjigae)

A deeply comforting and fiery Korean classic combining robustly fermented kimchi, velvety soft tofu, and melt-in-your-mouth fatty beef rolls in an intensely savory, spicy broth.

Ingredients

• 3 cloves garlic
• 1 tbsp cooking oil
• 1 bowl chopped kimchi with juice
• 1 bundle enoki mushrooms
• 1 pack soft tofu
• 1 tbsp Korean chili paste (Gochujang)
• 1 tbsp Korean chili flakes (Gochugaru)
• 1 tbsp light soy sauce
• 0.5 tsp sugar
• 0.5 tsp chicken bouillon
• 200 g fatty beef rolls
• 2 stalks green onions
• to taste water

Instructions

1. 1Mince the garlic

   

   Place the fresh garlic cloves on a wooden cutting board. Use a kitchen knife to finely mince them into small pieces and set them aside to use as the aromatic base for the soup.

   Tip: Mincing garlic finely helps release its natural oils, which will create a much more fragrant base when stir-fried in the oil.
2. 2Sauté the minced garlic

   

   Heat oil in the black clay pot, then add the finely minced garlic. Stir-fry steadily until the garlic releases its rich aroma and begins to turn a light golden color, establishing a fragrant flavor base for the soup.

   Tip: Keep the heat on medium-low to prevent the minced garlic from burning, which can introduce an undesirable bitter taste to the broth.
3. 3Stir-fry the kimchi

   

   Pour a bowl of chopped kimchi along with its red juices directly into the pot with the sautéed garlic. Stir-fry the mixture thoroughly for about one minute to develop the savory depth and slightly soften the kimchi texture.

   Tip: Using well-fermented, sour kimchi yields a much deeper and more authentic flavor profile for this style of soup.
4. 4Add the enoki mushrooms

   

   Take a fresh bundle of enoki mushrooms with the roots trimmed and neatly arrange them inside the clay pot directly on top of the stir-fried kimchi layer.

   Tip: Gently separate the enoki strands slightly before adding them so they can absorb the savory kimchi broth more evenly.
5. 5Scoop in the soft tofu

   

   Use a spoon to scoop large, rustic chunks of soft white tofu directly into the clay pot alongside the enoki mushrooms.

   Tip: Scooping soft tofu with a spoon instead of slicing it with a knife gives the dish an appealing rustic look and helps prevent the tofu from breaking apart too much.
6. 6Pour in the water

   

   Slowly pour clean water into the clay pot until it rises up to just cover the layered kimchi, enoki mushrooms, and soft tofu. Cover with the lid and bring it to a simmer.

   Tip: Avoid overfilling the pot with water so the broth stays concentrated, rich, and intensely flavored by the kimchi.
7. 7Mix in the Korean chili paste

   

   Add a generous spoonful of thick red Korean chili paste (Gochujang) into the bubbling soup broth. Stir the broth thoroughly to completely dissolve the paste, ensuring an even distribution of spice and a rich, full-bodied broth.

   Tip: Gochujang is dense and sticky, so blend it completely into the hot liquid to prevent any clumps from settling at the bottom.
8. 8Season the broth

   

   Once the base comes to a boil, add a spoonful of Korean chili paste and a spoonful of red chili flakes into the simmering soup. Follow with a splash of light soy sauce, a pinch of sugar, and a bit of chicken bouillon to create a robustly savory, sour, and spicy broth.

   Tip: Adjust the amount of chili flakes according to your spice tolerance; Korean gochugaru offers a vibrant red color and mild, smoky heat without being overly intense.
9. 9Season with light soy sauce

   

   Pour a spoonful of light soy sauce directly over the simmering kimchi and chili flakes in the pot. This adds a clean, savory layer of saltiness that balances out the spicy and sour elements of the soup.

   Tip: Light soy sauce enhances the umami background without darkening the vibrant red color of the soup too much.
10. 10Add the fatty beef rolls

    

    Use chopsticks to place the raw, thinly sliced fatty beef rolls directly onto the surface of the boiling soup. Gently submerge them into the bubbling broth so they cook quickly and absorb the intense, savory flavors.

    Tip: Fatty beef slices are very thin and cook within a minute; avoid overcooking them to ensure the meat remains tender and juicy.
11. 11Garnish and serve

    

    Just before pulling the clay pot off the heat, scatter a handful of freshly chopped green onions or leeks over the surface of the boiling soup. Let the residual heat wilt the greens slightly to release their fresh aroma right before serving.

    Tip: Serving this dish directly in the clay pot keeps the soup boiling hot at the table, allowing the tofu and fatty beef to continue absorbing the flavorful broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions