Pork kimchi jjiage is the most popular kind of kimchi soup in Korea. The well-fermented kimchi, tender pork, and savory broth taste very delicious. I can easily eat a bowl of cooked rice with this soup without the need for any other side dishes. If you are looking for food using kimchi, you have to try this recipe. 😉
Yield: 4 Servings
Short Korean Lesson
- Ap (앞) = Front
- Dui (뒤) = Behind
- 2 Generous Cups Well Fermented Kimchi (1 lb)
- 2 Cups Water
- ½ Pack Tofu
- ¼ Cup Kimchi Broth
- ½ Cup Green Onions
- ⅛ Cup Red Hot Pepper (Optional)
- 1 Tbsp Hot Pepper Powder
- ½ Tbsp Sesame Oil
- ½ Tbsp Cooking Oil
- 1 tsp Garlic, Minced
- ¼ tsp Salt
- 1 Cup Pork (½ lb)
- 1 tsp Garlic, Minced
- 1 tsp Cooking Wine (Optional)
- 2 Pinches Salt
- 2 Pinches Black Pepper
Chop 1 cup of pork it into bite-sized pieces. I used the chump end for this recipe, but you can try any cut of pork that you like, depending on how much fat you want in your soup.
Combine all the ingredients for the pork together-1 tsp Minced Garlic, 1 tsp Cooking Wine (Optional), 2 Pinches Salt, 2 Pinches Black Pepper. Marinate for about 10 minutes while you are preparing the other ingredients.
Obtain about 2 generous cups of well-fermented kimchi and chop it into ½-inch pieces. It is important to use good kimchi for delicious kimchi soup.
Slice ½ pack of tofu into ¼-inch slices. Cut ½ cup worth of green onions into ½-inch lengths. Cut ⅛ cup worth of red hot pepper thinly. If you do not want very spicy soup, skip the hot peppers.
Obtain ¼ cup of kimchi broth. Kimchi broth (a.k.a. “kimchi juice”) is the liquid from your jar of kimchi. If you do not have enough kimchi juice, add more kimchi, hot pepper powder, and water for this recipe.
Fry the marinated pork with ½ Tbsp of sesame oil in a heated pan on medium-high for about 3 minutes.
About 3 minutes later, the pork will lose its pink color. Then add the chopped kimchi, 1 Tbsp of hot pepper powder, and ½ Tbsp of cooking oil. Fry for another 3 minutes on medium-high.
Add 2 cups of water and ¼ cup of kimchi broth. Once it starts to boil, add 1 tsp of minced garlic and ¼ tsp of salt. Depending on the saltiness of your kimchi, adjust the salt amount for this recipe. Cook covered for about 10 minutes on medium-high.
Place the sliced tofu on top of the kimchi and cook covered for another 5 minutes. Occasionally pour some of the soup over the tofu so that the tofu will get good flavor.
Add the chopped green onions and hot peppers. Cook covered for 2 minutes and then turn off the heat.
The weather is getting cooler and this soup is perfect for the coming chilly days. If you don’t like pork, or can’t eat it, you can try my tuna kimchi jjigae recipe. Try this someday. 🙂