If you love bold, tangy, and spicy flavors, then kimchi soup (also known as kimchi jjigae) is a must-try dish! This traditional Korean stew is packed with fermented kimchi, savory broth, and a variety of tasty ingredients that come together to warm your soul. Whether you’re a seasoned cook or a curious beginner, this guide will walk you through how to make kimchi soup with simple steps and tips to get it just right.
What Is Kimchi Soup?
Kimchi soup, or kimchi jjigae, is a hearty Korean stew made primarily with kimchi—the famous fermented cabbage known for its spicy and sour punch. The soup usually includes pork or tofu, vegetables, and a rich broth that’s both spicy and comforting. It’s a staple in Korean households, especially during colder months, and is loved for its deep flavors and health benefits.
Ingredients You’ll Need
To make a classic kimchi soup, gather these essentials:
– Kimchi (preferably well-fermented for deeper flavor)
– Kimchi juice (the liquid from the kimchi jar)
– Pork belly or thinly sliced pork (optional, can substitute with tofu for a vegetarian version)
– Onion and garlic
– Gochugaru (Korean red chili flakes) and gochujang (Korean chili paste)
– Soy sauce and fish sauce for umami
– Sugar (to balance the sourness)
– Water or broth (vegetable, chicken, or pork broth works well)
– Tofu (firm or soft, cubed)
– Green onions and sesame oil for garnish
Step-by-Step Guide to Making Kimchi Soup
1. Prepare the Base
Start by heating a pot over medium-high heat with a little oil. Sauté sliced onions until they’re soft and fragrant. Add minced garlic and cook for a few more seconds. This aromatic base will give your soup a great start.
2. Add the Spices and Kimchi
Next, stir in gochugaru and gochujang along with a pinch of sugar. Cook these together briefly until they become slightly caramelized and fragrant. Then add chopped kimchi and pour in the kimchi juice to infuse the broth with that signature tangy flavor.
3. Add Meat or Tofu
If you’re using pork, add thin slices or small chunks to the pot now. Let them cook until they start to brown. For a vegetarian option, add cubed tofu instead, which will soak up the flavors beautifully.
4. Pour in Broth and Simmer
Add water or your choice of broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer. This slow cooking helps the flavors meld and the kimchi to soften. Simmer for at least 20-30 minutes. You can add mushrooms, carrots, or other vegetables at this stage if you like.
5. Final Touches
Just before serving, drizzle sesame oil over the soup and sprinkle with sliced green onions and sesame seeds for a fresh, nutty finish. Some like to add a bit of butter for richness or a dash of soy sauce to deepen the flavor.
Tips for the Best Kimchi Soup
– Use aged kimchi: The longer your kimchi has fermented (at least 3 weeks), the more complex and sour your soup will taste.
– Broth choice matters: Vegetable stock is a great base, but anchovy, beef, or chicken broth will add extra depth.
– Protein swaps: Pork belly is traditional, but tofu, canned tuna, or salmon are tasty alternatives.
– Cook in an earthenware pot: If you have one, it keeps the soup hot longer and adds authenticity to your meal.
– Add glass noodles or malony: For a heartier soup, toss in glass noodles near the end of cooking.
Why You’ll Love Making Kimchi Soup at Home
Kimchi soup is incredibly versatile and forgiving, making it perfect for home cooks. It’s a fantastic way to use up leftover kimchi and customize with whatever proteins or veggies you have on hand. Plus, it’s a warming, nutritious meal that’s packed with probiotics from the kimchi and comforting spices that soothe the soul.
Kimchi soup is a delicious, easy-to-make dish that brings the vibrant flavors of Korea right to your kitchen. With just a few simple ingredients and steps, you can enjoy a bowl of this spicy, tangy stew anytime you want. Give it a try—you’ll be hooked!