Korean spicy cabbage and tofu soup

How to Make Korean Kimchi Tofu Soup (Kimchi Jjigae)

Korean Kimchi Tofu Soup, or *Kimchi Jjigae*, is a beloved, fiery stew that warms the soul with its spicy, tangy, and umami-rich flavors. Here’s a simple yet authentic recipe to recreate this comforting dish at home.

Ingredients:

- 2 cups fermented kimchi (chopped, including juice)

- 200g firm tofu (cubed)

- 1/2 pork belly (thinly sliced, optional for meat lovers)

- 1 onion (sliced)

- 2-3 cloves garlic (minced)

- 1 tbsp gochugaru (Korean chili flakes, adjust to spice preference)

- 1 tbsp soy sauce

- 2 cups water or anchovy stock

- Green onions (chopped, for garnish)

- 1 egg (optional, for serving)

Steps:

1. Sauté Aromatics: Heat a pot or *dolsot* (stone bowl) over medium-high. Add pork belly if using, until crispy. Stir in kimchi (reserve some juice) and cook for 3-4 minutes until softened.

2. Build Flavor: Add garlic, gochugaru, and onion, stir-frying until fragrant (1 minute). Pour in soy sauce and reserved kimchi juice.

3. Simmer: Add water or stock, bring to a boil, then reduce heat. Let it simmer for 10 minutes to deepen flavors.

4. Add Tofu: Gently add tofu cubes, simmer for 5 more minutes until tofu absorbs the broth.

5. Serve: Top with green onions. For an extra treat, crack an egg into the center, cover, and cook until the white sets (yolk remains runny). Enjoy hot with rice!

This versatile stew can be customized with seafood or mushrooms, but its heartiness and bold taste make it a Korean classic. Perfect for cold days, it’s a flavorful hug in a bowl!