Kimchi soup, also known as kimchi jjigae, is a delicious and flavorful Korean dish that combines the spicy and tangy flavors of kimchi with various ingredients like tofu, pork, and vegetables. This hearty soup is a popular comfort food in Korean cuisine and is enjoyed by many for its rich taste and health benefits.
With its combination of bold flavors and nutritious ingredients, kimchi soup is sure to satisfy your taste buds and warm you up on a chilly day.
Why This Recipe Works
Kimchi soup is a delicious and comforting dish that brings together the bold flavors of Korean cuisine. This recipe is fantastic because it combines the tangy and spicy taste of kimchi with the rich and savory broth, resulting in a delightful harmony of flavors. The kimchi adds a unique depth and complexity to the soup, while also providing beneficial probiotics that are good for your gut health.
Another reason to make this soup is its simplicity and versatility. With just a few ingredients, you can create a satisfying and flavorful meal in no time. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guarantees a tasty outcome. You can also customize it to suit your preferences by adding protein like tofu or meat, or including vegetables for added nutrition.
Ingredients
Kimchi - A fermented vegetable dish packed with flavor and probiotics. If unavailable, substitute with pickled vegetables.
Tofu - A protein-rich, plant-based ingredient that absorbs flavors well. Use firm or extra-firm tofu for the best texture.
Egg - Adds richness and protein to the soup. You can also use a vegan egg substitute if desired.
Gochujang - A spicy Korean chili paste that adds depth and heat. Substitute with Sriracha or red pepper flakes if necessary.
Chicken or vegetable broth - Forms the base of the soup, providing flavor and liquid. Choose your preferred type of broth.
Tips
- Use aged kimchi for a stronger flavor.
- Add more or less gochujang to adjust spiciness.
- Drain and press tofu before cooking for better texture.
- Garnish with green onions for added freshness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
How to Serve
This kimchi soup is a versatile dish that can be served as a main course or a flavorful side. It's delicious on its own, but you can also pair it with other Korean dishes or simple sides for a more substantial meal.
- Serve with steamed white or brown rice for a complete and filling meal.
- Pair with Korean pancakes (pajeon) for a tasty combination.
- Enjoy alongside a simple green salad for added freshness and crunch.
Similar Recipes
Kimchi Soup
Ingredients
- 2 cups kimchi chopped
- 14 ounces firm tofu cubed
- 4 cups chicken or vegetable broth
- 2 tablespoons gochujang
- 4 large eggs
Instructions
- In a large pot, combine kimchi, tofu, and broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in gochujang until well combined.
- Crack eggs into the soup, being careful not to break the yolks.
- Cover and simmer for 5 more minutes, or until eggs are cooked to your desired level of doneness.
- Serve hot, garnished with green onions if desired.
Nutrition
Notes
- Use aged kimchi for a stronger flavor.
- Add more or less gochujang to adjust spiciness.
- Drain and press tofu before cooking for better texture.
- Garnish with green onions for added freshness.
- Store leftovers in an airtight container in the fridge for up to 3 days.