Comforting Korean Kimchi Tofu Soup (Kimchi Jjigae
Luncheon Meat)

Warm up with this comforting Korean Kimchi Tofu Soup, packed with savory luncheon meat, enoki mushrooms, and firm tofu simmering in a rich, spicy broth.

Ingredients

• 1 can luncheon meat
• 1 block firm tofu
• 1 cup aged kimchi
• 1 medium potato
• 1 bunch enoki mushrooms
• 2 cloves garlic
• 1 piece ginger
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp chili powder (gochugaru)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame seeds
• 1 red chili pepper
• 1 tbsp cooking oil
• 2 cups water

Instructions

1. 1Slice the luncheon meat

   

   Place the luncheon meat on a clean wooden cutting board and slice it evenly into moderate-sized pieces. Slicing them uniformly ensures they heat through evenly in the simmering broth.

   Tip: You can cut the meat into squares or rectangles depending on your preference, but keep the thickness consistent.
2. 2Slice the firm tofu

   

   Take a block of firm tofu and carefully cut it into thick slices on the cutting board. Firm tofu holds its shape much better than soft tofu when simmering in the rich and spicy soup.

   Tip: Pat the tofu block lightly with a paper towel before slicing to remove excess surface moisture.
3. 3Mix the sauce

   

   In a small metal measuring cup or bowl, combine the chili powder, sesame seeds, sugar, gochujang (Korean chili paste), and soy sauce. Pour in water and stir everything together to form the flavorful base for your soup.

   Tip: Mix the sauce thoroughly so the sugar dissolves and the chili paste is fully incorporated before pouring it into the pan.
4. 4Sauté the aromatics

   

   In a preheated pan with oil, add the potato chunks, minced garlic, and ginger. Stir-fry these ingredients until they are aromatic and the potato edges begin to look lightly cooked.

   Tip: Ensure the pan is hot before adding ingredients to get a good sear on the potatoes.
5. 5Layer the tofu and meat

   

   Carefully place the slices of tofu and luncheon meat into the pan, arranging them neatly over the bed of sautéed potatoes to form an even layer.

   Tip: Tuck the ingredients in tightly so they fit well as the soup simmers.
6. 6Add mushrooms and chili

   

   Layer fresh enoki mushrooms generously over the arranged tofu, potatoes, and luncheon meat in the pan, then scatter the sliced red chili peppers on top. The mushrooms will soak up the spicy, savory broth while the peppers add an extra kick.

   Tip: Trim the bottom root off the enoki mushrooms and gently separate the strands before adding them to the pot so they cook evenly.
7. 7Add the spicy sauce

   

   Pour the prepared red sauce—made from a mix of chili powder, gochujang, and seasonings—evenly over the tofu, meat, and vegetables in the pan.

   Tip: Pour slowly to ensure the sauce coats all the ingredients for a balanced flavor.
8. 8Simmer the soup

   

   Pour enough water into the pan to partially submerge the ingredients. Cover the pot and allow the soup to simmer for 10 minutes to meld the flavors together.

   Tip: Dont overfill the pan; the ingredients should be just partially submerged for the best consistency.

Storing & Reheating

Burn It Off

Frequently Asked Questions