Korean kimchi and tofu soup recipes

How to Make Kimchi Tofu Soup (Kimchi Jjigae)

Kimchi tofu soup, or kimchi jjigae, is a beloved Korean comfort food known for its spicy, tangy, and umami-rich flavors. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients:

- 200g firm tofu, cubed

- 2-3 tablespoons Korean kimchi, chopped (include some kimchi juice)

- 100g pork belly or ground pork (optional, for meat lovers)

- 1 small onion, sliced

- 1/2 zucchini, sliced

- 2 cloves garlic, minced

- 1 tablespoon gochugaru (Korean chili flakes, adjust to taste)

- 1 cup water or anchovy broth

- Salt and pepper to taste

- Green onions, chopped (for garnish)

- 1 egg (optional, for serving)

Steps:

1. Sauté Aromatics: Heat a pot or Korean earthenware (ttukbaekki) over medium heat. Add pork if using, and cook until slightly crispy. Add onion, garlic, and gochugaru, stirring until fragrant.

2. Simmer Kimchi: Add chopped kimchi and stir-fry for 2-3 minutes to enhance its flavor. Pour in water or broth, and bring to a gentle boil.

3. Add Tofu and Vegetables: Gently add tofu cubes and zucchini. Reduce heat, cover, and simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper.

4. Finish and Serve: Crack an egg into the center if desired, and cook until the white sets. Garnish with green onions. Serve hot with a bowl of rice.

This hearty soup is perfect for chilly days, offering a perfect balance of spice, sourness, and warmth. Enjoy it as a comforting meal that’s easy to customize with your favorite ingredients!