Kimchi Jjigae (Korean Kimchi Soup)

Total Time
40mins
Prep
30 mins
Cook
10 mins

{Don't be afraid of the steps/ingredients! It's really quite easy.} A delectable, SPICY traditional soup full of kimchi, tofu, veggies, and pork (but can be made vegetarian). My absolute favorite Korean dish of all time; I can eat it 24/7! Kimchi is available at Asian markets; I recommend buying the homemade variety wherever possible. If you buy a shelf-bottled kimchi (non-refrigerated), or your fresh kimchi has just been made (i.e. newer than 2-3 weeks), you should add a couple of teaspoons of white vinegar to your kimchi, stir and let it sit 10 mins, and then chop it up for use. The vinegar acts as an instant fermenter and will make it taste a LOT better. Don't skip this step, trust me :) Also, the chili flakes and paste should be the true Korean variety; the Chinese, Thai or regular cayenne pepper will not work. Please let me know if you have suggestions or questions! I have adjusted this recipe over time-Koreans don't use recipes (frustrating!)-to suit my taste. DH loves it too. Beware though, it's truly Korean in that it's very spicy for most. For more detailed step-by-step instructions, including pictures, please mail me and I can send them to you.

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Ingredients

Nutrition
  • Ingredients for soup

  • 18 lb pork loin (omit for vegetarian)
  • 1 tablespoon rice wine
  • 3 pinches black pepper
  • 1 cup sour kimchee (cut into 1x1, reserve juice)
  • 14 white onion, cut into slices
  • 1 green onion, sliced
  • 14 cup mushroom (regular or shiitake)
  • 3 tablespoons sliced anaheim green chili peppers
  • 1 cup tofu (extra firm, cut into 1/4-inch slices)
  • 1 12 cups water
  • vegetable oil, to coat small pan
  • Ingredients for Base

  • 4 teaspoons korean chili flakes (gochugaru)
  • 2 teaspoons korean chili paste (gochujang)
  • 4 teaspoons soy sauce
  • 12 teaspoon minced garlic (fresh or bottled, just not dried)
  • 4 pinches black pepper

Directions

  1. Cut up vegetables, kimchi and tofu and set aside.
  2. Rinse meat, cut into thin strips 1-2" long.
  3. Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
  4. Meanwhile, add vegetable oil to pan or wok and cook kimchi on medium-high until done (usually 5-7 minutes). Stir consistently. Kimchi will turn slightly translucent.
  5. In a separate bowl, combine soup base ingredients and mash together.
  6. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted.
  7. Bring to a boil; leave on a rolling boil until meat is cooked or about 5 minutes, being careful not to let water boil away.
  8. Taste soup for adjustments; add water as needed, or make extra soup base if needed.
  9. As soon as the meat is done, turn the heat down to low, add the tofu slices.
  10. Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).