Kimchi Jjigae (Kimchi Soup)

By David Tanis

Updated Jan. 21, 2021

Kimchi Jjigae (Kimchi Soup)
Karsten Moran for The New York Times
Total Time
40 minutes
Rating
5(1,262)
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
  • 1pound fresh pork belly, cut in ½-inch pieces
  • 4garlic cloves, minced
  • 1tablespoon grated ginger
  • 2tablespoons soy sauce
  • 1teaspoon toasted sesame oil
  • 1teaspoon fish sauce
  • 2tablespoons unsalted butter
  • 1medium onion, chopped
  • 2cups kimchi, aged if possible, squeezed dry and chopped
  • 3tablespoons Korean red pepper paste (gochujang)
  • 1tablespoon Korean red pepper flakes (gochugaru)
  • 1cup kimchi juice
  • 8cups water (for a richer soup, use chicken, pork or beef broth)
  • 8ounces soft or silken tofu, cut in large cubes
  • 8scallions or Korean chives, chopped, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

388 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 10 grams protein; 707 milligrams sodium

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
1,262 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.

Sean V

Adding that jjigae does not equal “kimchi soup.” Jjigae is a stew, and there are so many delicious variations. I agree with the others that there are unnecessary ingredients here—the 8 cups of water being a major one. 8 cups water for 2 cups of kimchi?!

Tracey

I've made this twice now. The second time I added a TBSP of doenjang. Next time I make it I'll let the pork belly marinate for an hour or so. Other than that, this recipe is amazing and is especially so a day or two later. It's so quick and easy to make, yet delivers extraordinary flavor. This is going to be my go-to soup this winter.

Chelbie

My husband makes this 2-3 times a month. It’s so adaptable based in what ingredients you may have on hand. Just about any protein works. It rules with rice or noodles. Don’t skip adding a few slices of tofu to the top.

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