Kimchi Soup (Kimchi Jjigae) in 15 Minutes!
Korean Kimchi Soup aka Kimchi Jjigae made 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.
Servings: 2 person
Calories: 449kcal
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
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!
Nutrition
Calories: 449kcal | Carbohydrates: 6g | Protein: 16g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 963mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 3mg