Kimchi Jjigae (Korean Kimchi Soup)

Recipe by Emily Han
READY IN: 40mins
YIELD: 2 bowls


  • 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


  • Cut up vegetables, kimchi and tofu and set aside.
  • Rinse meat, cut into thin strips 1-2" long.
  • Marinate meat in rice wine with two pinches black pepper for 15 minutes (you can use your stew pot for this).
  • 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.
  • In a separate bowl, combine soup base ingredients and mash together.
  • 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.
  • 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.
  • Taste soup for adjustments; add water as needed, or make extra soup base if needed.
  • As soon as the meat is done, turn the heat down to low, add the tofu slices.
  • Stir gently, serve with rice (your mouth will be hot -- I like to use rice that is room-temp!).