Description
Korean Kimchi Soup, or Kimchi Jjigae, is a hearty and flavorful dish made with kimchi, tofu, and various vegetables, perfect for a comforting meal.
Ingredients
- Beef broth: 4 cups
- Tofu: 1 block (about 14 oz), firm, cut into cubes
- Kimchi: 1 cup, chopped
- Scallions: 3, sliced (white and green parts separated)
- Garlic: 3 cloves, minced
- Gochujang: 2 tablespoons
- Sesame oil: 1 tablespoon
- Mushrooms: 1 cup, sliced (shiitake or button mushrooms)
Instructions
- Heat sesame oil in a large pot over medium heat. Add minced garlic and white parts of scallions, sauté for 1-2 minutes.
- Add chopped kimchi and gochujang, stir and simmer for 5-10 minutes.
- Gently add cubed tofu and simmer for an additional 5 minutes.
- Add sliced mushrooms and continue simmering for another 5 minutes.
- Season the soup to taste, adjusting spice levels as desired.
- Allow the soup to simmer for a few more minutes to blend flavors.
- Ladle the soup into bowls and garnish with green parts of scallions before serving.
Notes
- Choose well-fermented kimchi for deeper flavor.
- Adjust spice levels according to personal preference.
- For vegetarian version, use vegetable broth instead of beef broth.
- Store leftovers in an airtight container for up to 3-4 days in the fridge.
- Freeze for up to 2-3 months if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Korean Kimchi Soup, Kimchi Jjigae, Comfort Food, Spicy Soup, Tofu Soup