Kimchi Tofu Soup Recipe

Traditionally called kimchi soondubu jjigae, it's one of the most iconic Korean
soup recipes. It's an easy and quick recipe that also packs a punch in flavour
and taste!

Servings: 3

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Course:

Soup Main Course

Cuisine:

korean

Keywords:

soup spicy main Kimchi Korean

Instructions

1 Make sure to get your rice started before you begin making the soup! Then start
by peeling the garlic and onion. Mince the garlic finely and dice the onion into
medium-sized pieces. Rinse and dry the scallions before thinly slicing them. Set
everything aside.
2 Open the package of tofu and drain any liquid from it. Gently slice into cubes
or bite-sized pieces. Set aside.
3 Slice the pork belly into strips and coarsely chop the kimchi as well. Try to
preserve as much of the kimchi juice as possible.
4 Heat the vegetable oil in a medium-sized pot over medium heat and saute the
garlic and onions. Once the onions become translucent, add in your pork belly or
seafood and kimchi and continue cooking for another 3 to 4 minutes.
5 Add in the broth and leftover kimchi juice. If you do not have any kimchi juice,
it is fine. Bring the entire pot to a boil and stir occasionally. As it boils,
skim off any of the foamy scum that appears. Continue to let it boil for 3 to 4
minutes.
6 Add in the gochujang, gochugaru, soy sauce and sesame oil. Stir and then gently
add in your tofu. Using the back of a spoon or scoop, press down on the tofu
lightly to submerge them. Simmer for another 3 minutes or until the tofu is
heated.
7 Season with salt and pepper to taste. Turn off the heat and then crack in the
eggs in if desired while it’s still boiling hot. Cover the pot and wait 2
minutes before serving to allow the eggs to cook.
8 Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste
(start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the
chopped scallion just before removing the pot from the heat. If desired, crack
an egg into the stew to serve while it’s still boiling hot.
9 Divide the soup and eggs among 3 bowls, being careful not to break up the tofu
too much or the egg yolks. Garnish with scallions and serve immediately with
rice on the side. Enjoy!

Kimchi Tofu Soup Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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