If you’re looking for a quick and simple Korean soup that you could make right at home, you have come to the right place! I’m sharing here today how I cook Kimchi Jjigae at home.
KOREAN KIMCHI JJIGAE
Serving Size: 2 Persons
150g Well ripened Kimchi
50ml Kimchi Juice
100g Soft Tofu
20g Green Onion
1tsp Minced Garlic
2tsp Red Pepper Paste
1tbsp Soybean Paste (opt)
1tbsp Sesame Oil
- Cut pork into bite size chunks. Rinse it in cold water then set aside.
- Chop you kimchi about the same width as your pork.
- Slice the onion.
- Slice the green onion diagonally.
- Mince the garlic.
- Make your seasoning and mix it with the pork and kimchi.
- Heat up an oiled pot. While waiting, cut your tofu into bit size pieces then set it aside.
- When pot is hot, put the pork and kimchi mix.
- Stir ocassionally making sure the pork is cooked evenly.
- When pork looks to be 90% cooked, add about 600ml of the water.
- Add in the onion and the green onions. Cover and stir occassionally.
- When the water starts boiling, add the kimchi juice and the rest of the water. Leave it to boil again.
- If the pork is all cooked, turn of the heat. Transfer it into your serving bowl.
- Put in the tofu while soup is still very hot.
- Garnish it it green onions and serve!
If you want to turn this dish to a vegetarian version, simply substitute the pork with Shiitake Mushrooms. For vegans, find a vegan kimchi before starting this dish. Traditional kimchi is made with a seafood by-product like fish sauce and/or salted shrimp so you may want to check the label first.
This dish is so easy to make! I will put up a video of how I cook it on my YouTube channel so you could see it too. I hope you try this one yourself and let me know how it turns out!