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Korean Tofu Soup Kimchi Jjigae

Korean comfort food, Soondubu Jjigae or Tofu Soup. Tofu, pork, beef or seafood and Kimchi are the building blocks for this delicious, easy to make soup.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course, Soup
Cuisine: Asian
Keyword: kimchij jigae, tofu soup

Ingredients

Sauteed 3-4 min until pork loses its pink color

  • 1/4 yellow onion, thinly sliced
  • 1/2 cup thinly sliced pork belly or beef can sub seafood, shrimp or clams.
  • 2 scallions, chopped, separate white and green parts divide white and green parts, finely chopped, add white part to yellow onion mix saute', reserve green part for garnish

Add to onions & pork, saute' 1-2min

  • 1 teaspoon minced garlic
  • 1/2-3/4 cup thinly sliced kimchi
  • 1/2 tablespoon sesame oil use a little more if using more gochugaru
  • 1/2-1 T soy sauce
  • 1 T Gochujang (chili paste)

Add & Bring to a Boil

  • 1 cup anchovy broth can use water, dashi or chicken broth
  • 1-2 T red chili pepper flakes gochugaru add more for a spicier stew
  • 2 to 3 tablespoons juice from kimchi

When Boiling add the following and boil for 3-4 minutes

  • 2-3 shiitake mushrooms, thinly sliced or enoki mushrooms, 1 small pkg
  • 1 cup veggies of choice, squash, Mu, Dumplings optional but recommended

Then add in concentric circle to top of soup

  • 10 ounces soondubu, divided into 4-5 slices extra soft/silken tofu, 1/2 carton of tofu
  • pinch black pepper, dash of salt
  • 1 large raw egg, add to center optional

Garnish

  • sesame seeds, the reserved green onions splash of sesame oil

Instructions

  • Heat 1 tsp oil in a small saucepan over medium heat. Add diced onion, scallions (white part) and pork or . Stir-fry until the meat is almost cooked, 3 - 4 minutes.
  • Add the kimchi, chili paste, garlic, soy sauce and sesame oil to pot. Stir to combine and saute for 1-2 minutes.
  • Pour in broth, juice from the kimchi and pepper flakes. Bring it to a boil, add mushrooms and continue to boil for 3 - 4 minutes.
  • Add the soft tofu in big chunks. Stir in salt to taste (I rarely add salt), start with 1/4 teaspoon, and black pepper.
  • Cook for 4 -5 minutes. Add chopped scallions just before removing the pot from the heat.
  • If desired, crack an egg into the soup to serve while it’s still boiling hot.
  • Serve with rice.

Notes

Shiro dashi concentrate is seasoned, reduce salt and/or soy sauce if used.