Cozy Kimchi Tofu Soup
Shrimp (Soondubu Jjigae)

A heartwarming, no-paste kimchi tofu soup crafted in a traditional clay pot, combining rich pork belly, sweet red onions, whole shrimp, and silky soft tofu.

Ingredients

• 1 tbsp cooking oil
• 150 g pork belly, sliced
• 1 cup kimchi, chopped
• 1/2 cup red onion, shredded
• 4 whole shrimps
• 500 ml water or broth
• 1 pinch salt
• 2 tbsp light soy sauce
• 2 tbsp chili powder
• 100 g seafood mushrooms
• 1 block soft tofu, cubed
• 2 whole green chilies, sliced
• 1 whole red millet chili, sliced

Instructions

1. 1Add cooking oil to the pot

   

   Place an empty black clay pot on the stove over medium heat. Pour in a generous splash of cooking oil to coat the bottom of the pot, preparing it for stir-frying the initial aromatics and base ingredients.

   Tip: Using a clay pot helps retain heat evenly throughout the cooking process, ensuring a deep and thoroughly simmered flavor profile.
2. 2Sauté the pork and kimchi

   

   Drizzle cooking oil into the bottom of your clay pot. Add the slices of raw pork belly and chopped kimchi, then stir-fry them together to render the fat from the pork and release the deep, savory aromas of the kimchi.

   Tip: Stir-frying the kimchi in fat before adding liquid helps develop a much richer, more complex flavor base for the soup.
3. 3Incorporate sliced red onions

   

   Add the thickly sliced red onions into the clay pot directly over the stir-fried pork belly and kimchi base. The red onions will soften and release their natural sugars as they heat up, infusing the soup base with a subtle sweetness.

   Tip: Keep the onions slightly thick so they maintain some texture and dont completely dissolve during the simmering process.
4. 4Layer fresh whole shrimps

   

   Introduce whole raw shrimps into the clay pot, placing them evenly over the bed of red onions, kimchi, and meat. Allowing the seafood to sit over the ingredients helps them gently steam and absorb the savory flavors developing from the base below.

   Tip: Leaving the shells and heads on the shrimp adds an extra layer of rich, sweet umami depth to the soup broth.
5. 5Pour in the soup liquid

   

   After combining the sliced red onions and whole shrimps into the clay pot, gently pour in water or broth from a measuring cup to submerge the ingredients and establish the foundation of your soup.

   Tip: If you want an even deeper umami profile, you can substitute plain water with dashi, kelp broth, or a light bone stock.
6. 6Season the simmering soup

   

   Once the broth begins to bubble, carefully measure and add the light soy sauce and red chili powder into the pot. Stir the seasonings gently to distribute them evenly through the liquid, enriching the color and building the foundational flavor of the soup.

   Tip: Adjust the amount of chili powder gradually to control the heat level to your personal preference.
7. 7Add seafood mushrooms

   

   Add a generous handful of fresh white seafood mushrooms directly into the boiling soup. Gently distribute them across the pot so they submerge and absorb the rich flavors of the kimchi broth as it simmers.

   Tip: Seafood mushrooms cook quickly and release additional moisture, which lightly tempers the intense seasoning of the broth.
8. 8Incorporate the tofu

   

   Gently slide the cubes of soft white tofu into the simmering broth. Let them settle around the center so they can absorb the savory flavors of the soup without breaking apart.

   Tip: Avoid stirring heavily after adding the tofu to keep the delicate cubes intact during the final simmer.
9. 9Garnish and simmer the soup

   

   Scatter the sliced green chilies and red millet chilies across the surface. Allow the soup to simmer gently over low heat for a few minutes to let all the spicy and savory flavors meld together completely.

   Tip: Adjust the amount of fresh red millet chilies at the end depending on your heat tolerance as they bring a sharp immediate kick to the broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions