Classic Korean Kimchi Tofu Soup (Kimchi Jjigae)

Warm up with this comforting and vibrant Kimchi Tofu Soup. Featuring tender pork belly, well-fermented kimchi, and soft tofu in a deeply savory, spicy broth.

Ingredients

• 150 g pork belly
• 1.5 cups well-fermented red napa cabbage kimchi
• 1 block firm white tofu
• 0.5 white onion
• 1 thumb fresh ginger
• 2 cloves garlic
• 1 tbsp dried red chilies
• 1 tbsp dried baby shrimp
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon
• 3 cups boiling water
• to garnish green onions

Instructions

1. 1Slice the pork belly

   

   Place the raw pork belly on a cutting board and slice it into thin, bite-sized pieces. Aim for about ten pieces, though you can adjust the amount based on your preference.

   Tip: Slicing the pork thinly helps it cook evenly and absorb the flavors of the soup.
2. 2Chop the kimchi

   

   Take your kimchi and chop it into bite-sized pieces on the cutting board. This makes it easier to eat once it is incorporated into the soup.

   Tip: Use well-fermented kimchi for a deeper, more acidic flavor in your soup broth.
3. 3Prepare the tofu

   

   Slice the rectangular block of firm tofu into even, bite-sized square pieces. Handle the tofu gently to prevent it from crumbling during the slicing process.

   Tip: Firm tofu holds its shape better than soft tofu when simmered in soup.
4. 4Prepare aromatics

   

   Mince the white onion and finely slice the fresh ginger and garlic cloves. Having these aromatics prepared is essential for building the foundational flavor of the dish.

   Tip: Mincing the onion finely allows it to release its sweetness into the soup broth more quickly.
5. 5Brown the pork

   

   Place the sliced pork belly into a hot non-stick skillet. Fry the pieces until they are browned, which helps render the fat and adds a fragrant, savory depth to the soup.

   Tip: Frying the pork until golden brown is key to achieving a richer flavor profile for the base of the soup.
6. 6Sauté the aromatics

   

   Add the dried red chilies, minced onion, sliced garlic, and ginger to the skillet with the browned pork. Stir-fry the mixture until the aromatics are fragrant.

   Tip: Stir-frying the aromatics with the pork fat intensifies the flavor significantly.
7. 7Sauté the Kimchi

   

   Add the prepared bite-sized kimchi into the skillet with the browned pork belly and aromatics. Stir-fry the mixture over medium-high heat for about two minutes to allow the flavors to meld and the kimchi to soften slightly.

   Tip: Stir-frying the kimchi before adding water helps develop a deeper, more savory flavor for the soup base.
8. 8Add Boiling Water

   

   Once the kimchi is stir-fried, pour boiling water into the skillet. Using boiling water helps maintain the temperature for continuous cooking and immediately creates a flavorful, aromatic broth.

   Tip: Adding boiling water instead of cold saves time and keeps the cooking process consistent.
9. 9Add Tofu and Shrimp

   

   Carefully place the sliced white tofu and a small portion of dried baby shrimp into the simmering broth. Be gentle when adding the tofu to ensure the pieces remain intact.

   Tip: Dried baby shrimp add an extra layer of umami to the kimchi broth.
10. 10Season the Soup

    

    Add the seasonings to the simmering soup. Pour in the light soy sauce, oyster sauce, and chicken bouillon to taste. This will balance the acidity of the kimchi with a savory depth.

    Tip: Adjust the amount of sauce based on the saltiness of your kimchi.
11. 11Simmer and Serve

    

    Let the soup simmer for about five minutes to allow all the ingredients to absorb the seasonings. Once finished, serve the soup piping hot along with a bowl of freshly steamed rice.

    Tip: The soup tastes even better when served immediately while bubbling hot.

Storage & Reheating

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Frequently Asked Questions