Kimchi Jjigae (Kimchi Soup)

By David Tanis

Updated January 20, 2021

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(1,356)
Comments
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In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law’s Kimchi and the author of “The Kimchi Cookbook.”

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Ingredients

Yield:6 to 8 servings

  • 1 pound fresh pork belly, cut in ½-inch pieces

  • 4 garlic cloves, minced

  • 1 tablespoon grated ginger

  • 2 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon fish sauce

  • 2 tablespoons unsalted butter

  • 1 medium onion, chopped

  • 2 cups kimchi, aged if possible, squeezed dry and chopped

  • 3 tablespoons Korean red pepper paste (gochujang)

  • 1 tablespoon Korean red pepper flakes (gochugaru)

  • 1 cup kimchi juice

  • 8 cups water (for a richer soup, use chicken, pork or beef broth)

  • 8 ounces soft or silken tofu, cut in large cubes

  • 8 scallions or Korean chives, chopped, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

8 grams carbs; 48 milligrams cholesterol; 388 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 35 grams fat; 3 grams fiber; 707 milligrams sodium; 10 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.

  2. Step 2

    Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.

  3. Step 3

    Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.

  4. Step 4

    Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

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Ratings

5 out of 5
1,356 user ratings
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Comments

Kitty Pimms

You don't need all these other ingredients, most of which should have been incorporated in quality kimchee. What is most important in this recipe is kimchee. Kimchee is not a "pickle." It is a fermented dish and this fermentation is key to great kimchee. Get "real" kimchee that has been fermented for a while, like 6 mo. to a year. You won't need fish sauce or gochujang (it renders the soup opaque, dull). Good kimcheechigae can be quite clear but full of flavor.

ceecee

As a Korean person who grew up with a phenomenal chef for a mom (who also happens to own a Korean restaurant), I can say that this recipe is surprisingly very very good. On days where you want to go a bit lighter, I would suggest using tuna, or my personal favorite, canned mackerel, in lieu of the pork :)

HKelly

Real kimchi jigae does not require butter and fish sauce. Use vegetable oil to cook pork, or beef without marinating. Use salt if needed, not fish sauce. No need to add 1 cup of juice. Kimchi, lifted out of jar, has enough. Jigae should not be soupy. Also add whatever vegetable you have, such as zucchini (my favorate) or red bell pepper. Traditionally, you don't add gochugang. Adding gochugaru should be enough. You can also put firm tofu and cook a few minutes.

Dave

I made this tonight and it is spectacular. This is going to be made often during winter

Lisa vS

Variation: replace tofu with cooked rancho gordo corona beans, adding with the kimchi. Sauté mushrooms- either shiitake or lions mane- in the butter and add towards end.

Jen P

This was so delicious. I made it just like the recipe described. Will be making this a regular meal in our house. Just such a nice rich flavor, robust, warming and satisfying!

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