Spicy Korean Kimchi Tofu Soup (Kimchi Jjigae)

A comforting Korean classic with a vibrant, spicy broth packed with fermented kimchi and silky tofu. A quick, satisfying meal loaded with deep umami flavor.

Ingredients

• 1 tbsp cooking oil
• 1 medium red onion
• 5 pieces shiitake mushrooms
• 100 g green cabbage
• 100 g bean sprouts
• 1/2 bowl kimchi
• 1 tbsp light soy sauce
• 2 tsp fine chili powder
• 1 tsp beef powder
• 1/2 tsp sugar
• 1/4 tsp MSG
• to taste salt
• 500 ml water
• 4 strips dried kelp
• 1 block soft tofu
• optional romaine lettuce

Instructions

1. 1Sauté the red onions

   

   Heat oil in a black pot or clay pot over medium heat. Carefully pour the sliced red onions from a small white bowl into the hot oil, letting them sizzle to begin releasing their natural sweetness and fragrance.

   Tip: Make sure the oil is hot enough before adding the onions so they begin to sizzle immediately and sauté rather than steam.
2. 2Add shiitake mushrooms

   

   Add the sliced shiitake mushrooms into the pot with the partially softened red onions. Use a spatula to quickly stir-fry the ingredients together until they are well combined and aromatic.

   Tip: Stir-frying mushrooms in oil helps unlock their fat-soluble umami compounds, adding deep savory flavor to the soup base.
3. 3Stir-fry the green cabbage

   

   Pour a generous amount of chopped green cabbage pieces into the pot. Sauté the cabbage along with the onions and mushrooms, allowing the vegetables to slightly wilt and absorb the flavorful oils.

   Tip: Sautéing the cabbage briefly before adding liquid helps develop a better texture and richer flavor than just boiling it.
4. 4Incorporate the bean sprouts

   

   Add the fresh bean sprouts into the pot over the cabbage, onions, and mushrooms. Stir gently to combine the vegetables, allowing the heat to soften them down and make room in the pot.

   Tip: Bean sprouts cook very quickly and release water, so keep the heat steady to sweat them down without losing too much texture.
5. 5Add the kimchi

   

   Pour half a bowl of vibrant, red kimchi directly into the pot over the softened cabbage, bean sprouts, onions, and shiitake mushrooms. Stir-fry the mixture thoroughly over medium heat so that the kimchi releases its deeply savory and fermented juices, evenly coating all the mixed vegetables.

   Tip: Stir-frying the kimchi before adding any liquid is essential as it caramelizes its natural sugars and heightens the overall depth of the broth.
6. 6Add soy sauce and salt

   

   Pour the light soy sauce and add salt into the pot over the stir-fried kimchi and vegetables. Stir everything together briefly to begin building the savory foundation of the soup.

   Tip: Adjust the amount of salt to your taste, keeping in mind that the kimchi and light soy sauce already contain a good amount of sodium.
7. 7Add the remaining seasonings

   

   Incorporate a touch of sugar, beef powder, MSG, and two spoonfuls of mildly spicy fine chili powder into the pot. Stir-fry all the seasonings continuously until they are fully combined with the vegetables and release a fragrant, spicy aroma.

   Tip: The exact amount of salt isnt fixed; be sure to adjust it according to your personal taste.
8. 8Pour in hot water

   

   Pour hot water from a white electric kettle directly into the pot with the stir-fried kimchi and vegetables. This creates a rich, vibrant red soup broth that serves as the flavorful base for the dish.

   Tip: Using hot water instead of cold water keeps the clay pots cooking temperature steady and brings the soup to a simmer much faster.
9. 9Incorporate the kelp

   

   Gently add the prepared strips of green kelp from a white dish into the rapidly bubbling red kimchi broth. Use chopsticks to distribute the kelp pieces evenly so they can infuse their natural, savory umami flavors directly into the soup base.

   Tip: Kelp provides a clean, oceanic depth that acts as an excellent natural flavor enhancer, keeping the soup purely vegetarian while remaining rich.
10. 10Add the tofu

    

    Carefully slide the pre-soaked white tofu cubes into the boiling red soup broth. Add the kelp, cover the pot with a lid, and let the soup simmer for five minutes to allow the flavors to meld together.

    Tip: Soaking the tofu in hot water before adding it to the soup helps warm it up and improves its texture.
11. 11Cover and simmer

    

    Place a bright red lid over the ceramic pot. Lower the heat slightly and let the soup simmer covered for about five minutes, allowing the tofu to thoroughly heat through and absorb the rich, spicy flavors of the broth.

    Tip: Simmering with the lid on traps the steam and concentrates the aromatics, ensuring the tofu is completely infused with flavor without breaking apart.
12. 12Finish with lettuce

    

    Finally, place the fresh romaine lettuce leaves on top of the simmering soup. Once the lettuce wilts, turn off the heat immediately. The soup is now ready to be served and enjoyed.

    Tip: Turn off the heat as soon as the lettuce wilts to keep it from becoming too mushy.

Storage & Reheating

Burn It Off

Frequently Asked Questions