If you have old kimchi in the fridge that is sour and full of funk, you need to make Korean Kimchi Soup aka Kimchi Jjigae in 15 Minutes. The acidity of the kimchi gets cooked down so the flavor is not too sour and tastes delicious especially when the tofu soaks up the broth.
Why You’ll Love This Recipe
Kimchi jjigae (김치찌개) or Korean Kimchi Soup is made by frying pork and kimchi and then cooking in a rich anchovy broth. The signature flavor is the super sour kimchi; if your kimchi is not sour, it won’t taste like the authentic Korean version. You can also try my Tuna Kimchi Jjigae that tastes super homey and delicious.
- My version takes 15 minutes to make by cooking the anchovy broth in the same pot as cooking the kimchi soup!
- Super tasty broth packed with flavor from the gochujang and fermented soybean paste!
- The broth is super versatile, add your favorite seafood like shrimp and vegetables (mushrooms, zucchini and bean sprouts).
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Ingredients
Here’s a look at what you need to make this easy Kimchi Soup (Kimchi Jjigae) at home. The highlights are here but the full ingredient list and quantities of each are in the recipe card.
- sliced pork belly (optional but recommended) – the pork fat provides extra delicious to the soup. You can also use pork tenderloin or pork shoulder as well!
- extra fermented and sour kimchi – the flavor of the soup is acidic and packed with funk and flavor. Fresh kimchi doesn’t work for this recipe.
- garlic – minced garlic fried with the pork makes for extra delicious flavor.
- kimchi juice – the juice has extra acidity so I recommend to add that in the broth too!
- anchovy broth – I make broth from the packets listed above. They contain dried kelp, anchovies, shrimp, and shiitake mushrooms. They also have a tablet version you can place in water also available at Hmart (korean grocery store).
- gochugaru – Korean red pepper flakes give a nice nutty and fragrant aroma. I use the mild version from the Korean grocery store (like H-Mart). Other types of chili flakes won’t work with this dish.
- gochujang – Korean red pepper paste is a thick and spicy paste that has been fermented. Usually sweet and salty! I buy the mild version and it gives a lot of flavor to the broth. You can also use this to make stir fries like this Korean Braised Tofu or Spicy Pork Bulgogi.
- deonjang – fermented bean paste gives a salty and umami flavor that compliments the super sour kimchi taste. Think of this like miso paste but more developed flavor! I recommend to buy a Korean brand at the Korean grocery stores (Hmart).
- firm tofu – Kimchi stew uses firm tofu because it soaks up the acidic flavor super well and doesn’t break while you stir the ingredients around.
- sesame oil – a little bit of sesame oil at the end makes the dish super fragrant and works great with the kimchi and pork! Adding it too early diminishes the sesame oil flavor.
Substitutions and Variations
- Swap out the pork with beef or seafood. You can use your favorite meat for this dish. Traditionally pork is used and I find it the most delicious.
- Add in more veggies like bean sprouts, mushrooms, and zucchini to your stew. Make sure to not overcrowd the soup as the kimchi is the star of the show!
- If you don’t have anchovy broth, use beef or chicken broth instead. Anchovy broth yields the most traditional taste, but totally understand if you don’t have this on hand.
How to Make Kimchi Soup
Step 1: (Optional) Slice pork in thin 2 inch pieces. Chop garlic.
Step 2: Heat your pot on medium heat. Then add oil, sliced pork and garlic. Gently season with some salt and pepper (to taste). This cooks quickly, so stir fast.
Step 3. Add 1.5 cups anchovy broth (or water and anchovy packet in my case) in the pot.
Step 4. Add you kimchi and kimchi juice and boil for 5-10 minutes until the kimchi is soft.
Step 5. In the meantime, chop your firm tofu. Slice your green onions.
Step 6. Add tofu in your pot along with green onions and sesame oil. When the pot starts boiling, the soup is ready!
Expert Tips
- The garlic can burn quickly when you are stir frying the meat. Make sure to cook fast and add the water when you notice the garlic browning up.
- Use extra fermented kimchi for the best flavor. A good kimchi can make or break this dish as the acidity and funkiness of the flavor gets cooked down to make a flavorful broth.
- In addition to the pork, add some seafood like shrimp or mussels to the broth. It will make it taste sweet and the broth will be more umami!
Recipe FAQs
Kimchi stew is usually eaten with rice. I like to make Multigrain or white rice to soak up the delicious broth. Eat with LA Galbi (Marinated Short Ribs) or Korean Pork Belly for the ultimate Korean feast!
Yes of course! Just make sure to use vegetable broth instead of anchovy broth. And double check to see if your doenjang and gochujang is vegetarian friendly. Add more vegetables to make this a packed stew.
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Check Out More Korean Soup Recipes
Kimchi Soup (Kimchi Jjigae) in 15 Minutes!
Ingredients
- ½ tablespoon neutral oil avocado or canola
- ¼ pound pork belly sliced
- salt and pepper to taste
- 1 cup fermented kimchi extra sour
- 1 tablespoon kimchi juice
- 1.5 cups anchovy broth made with water and anchovy packet
- ½ tablespoon gochujang
- ½ tablespoon doenjang
- ½ box firm tofu
- 1 teaspoon sesame oil
- sliced green onions garnish
Instructions
- (Optional) Slice pork in thin 2 inch pieces. Chop garlic.
- Heat your pot on medium heat. Then add oil, sliced pork and garlic. Gently season with some salt and pepper (to taste). This cooks quickly, so stir fast.
- Add 1.5 cups anchovy broth (or water and anchovy packet in my case) in the pot.
- Add you kimchi and kimchi juice and boil for 5-10 minutes until the kimchi is soft.
- In the meantime, chop your firm tofu. Slice your green onions.
- Add tofu in your pot along with green onions and sesame oil. When the pot starts boiling, the soup is ready!
Notes
- The garlic can burn quickly when you are stir frying the meat. Make sure to cook fast and add the water when you notice the garlic browning up.
- Use extra fermented kimchi for the best flavor. A good kimchi can make or break this dish as the acidity and funkiness of the flavor gets cooked down to make a flavorful broth.
- In addition to the pork, add some seafood like shrimp or mussels to the broth. It will make it taste sweet and the broth will be more umami!
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