Kimchi Jjigae (Korean Kimchi Soup)
Here is my delicious Korean Kimchi soup recipe. It’s healthy, quick and delicious to make. The perfect comfort food to have for cold weather or rainy day. I used Korean Stone Bowl (Dolsot) because it helped bring more flavor to the kimchi soup. I recommended you to buy one the stone bowl, but if you don’t have one, you can always use a regular pot.
Kimchi Jjigae (Kimchi Soup)
Yield: 1 Author: Chakriya's Kitchen
PREP TIME: 5 MIN COOK TIME: 10 MIN TOTAL TIME: 15 MIN
INGREDIENTS
1 tsp cooking oil
1/4 cup pork belly or regular pork meat, sliced
1 cup kimchi, chopped
1/2 cup kimchi juice
1 cup of cup water
1 tsp dashi stock
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
You will need a Korean soup cooking stone bowl (Dolsot) or a small regular pot.
Heat the Korean stone bowl into medium heat, and add cooking oil.
Add the pork meat and stir until fully cooked.
Then add the chopped kimchi, kimchi juice, water and dashi stock.
Bring the soup to a boil, then add the Gochujang paste, Gochugaru red chili flakes, and a pinch of salt.
Finally, add the soft tofu cubes and chopped green onions. Close the stone bowl lid and let it cook for about 4 to 5 minutes on low heat.
Serve with white rice.
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