We just finished making a big batch of kimchi at home and that means it’s time once again to make some kimchi jjigae. This warming, delicious soup is one of the easiest recipes we know and is one of our favorite things to eat in the cooler fall months. We know you’ll like it, too!
Kimchi Jjigae
2 tsp lard or vegetable oil
1/2 lb pork shoulder steak, sliced thinly into 1″ long pieces
1/2 onion sliced
1 1/2 cup kimchi, loosely packed
4 cloves garlic minced
1/2 cup kimchi juice (this is the liquid that the kimchi is packed in)
2 cup water
1 tsp ginger, chopped
2 tsp gochujang (korean chili paste), plus more to taste
2 tsp miso
2 tsp soy sauce
8 oz tofu, cut into 1/2-1” cubes
2 green onions thinly sliced
1. Heat a medium pot until hot, then add the pork and onion. Allow some fat to render from the pork, then add kimchi and garlic.
2. Saute until the mixture is very fragrant, then add kimchi juice, water, ginger, gochujang, miso, and soy sauce. Bring to a boil and adjust spiciness by adding more gochujang.
3. Add tofu, turn down heat and simmer for 15-20 minutes, or until the pork and kimchi are very tender. Serve topped with green onions and with rice or noodles.
4. Enjoy!