Kimchi Jjigae (Kimchi Soup)

Name: Kimchi Jjigae (Kimchi Soup)
Total time: 40 min
Yield: 6 to 8 servings
Cuisine: korean
Ingredients: 1 pound fresh pork belly, cut in 1/2-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

By David Tanis

Updated Jan. 21, 2021

Kimchi Jjigae (Kimchi Soup) — Karsten Moran for The New York Times

Total Time: 40 minutes
Rating: 5(1,243)
Comments: Read comments

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.”

Featured in: Cooking With Kimchi

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.
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.
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.
Step 4
Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Ratings

5 out of 5

1,243 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Kitty Pimms7 years ago

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.

HKelly7 years ago

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.

ceecee7 years ago

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 :)

Chelbie3 months ago

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.

Ashley4 months ago

I'm probably going to hell for this, but I had some good local ground pork to use, so that's what I did. Also had local kimchi, and local (firm) tofu. Didn't have fish sauce, and my kimchi was vegan, so I used Red Boat salt (the residue from fish sauce barrels) in place of the fish sauce, and cut back on the soy sauce. So did I cook this recipe? Probably not, but what I did end up with was fabulous, just perfect for a frigid day.

AllysonB4 months ago

I loved this, but am confused about the pork belly. It didn’t cook long enough to render down, so the meat wasn’t fully tender and the fat was a little too tough for my taste. It may be that I didn’t have a good pork belly cut-it’s not something I cook with often. Am wondering what others thought about the pork? Otherwise, this was an absolute hit. The flavors are so good. We plan to use the leftovers tomorrow night with some more broth and ramen noodles. My daughter loves kimchi so this is a major hit for her.

Private comments are only visible to you.