Kimchi Jjigae (Korean Kimchi Soup)

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Here is a delicious Korean Kimchi soup recipe. It’s super healthy and quick to make. Perfect to have for cold weather or rainy day. I used the Korean Stone Bowl (Dolsot) because it helped bring more flavor to the kimchi soup. It makes everything in the soup taste even better. I recommend you to have it. If you don’t have one, you can always use a regular pot.

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Kimchi Jjigae (Kimchi Soup)

Yield: 1

Author: Chakriya's Kitchen

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 tsp cooking oil
• 1/4 cup pork belly or regular pork meat, sliced
• 1 cup kimchi, chopped
• 1 cup kimchi juice
• 1 cup of chicken bone broth 
• 1 tbsp Gochujang paste
• 1 tsp Korean Gochugaru red chili flakes
• Pinch of salt
• 1 cup soft tofu, cut into bite-size cubes
• 2 Green onions, chopped

Instructions

1. You will need a Korean soup cooking stone bowl (Dolsot) or a small regular pot.
2. Heat the Korean stone bowl into medium heat, and add cooking oil.
3. Add the pork meat and stir until fully cooked.
4. Then add the chopped kimchi, kimchi juice, and chicken bone broth.
5. Bring the soup to a boil, then add the Gochujang paste, Gochugaru red chili flakes, and a pinch of salt.
6. Finally, add the soft tofu cubes and chopped green onions. Close the stone bowl lid and let it cook for 2-3 minutes on low heat.
7. Serve with white rice.

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