Comforting Korean Kimchi Tofu Soup (Kimchi Jjigae)

Warm your heart with this rich and spicy Korean Kimchi Tofu Soup. Packed with soft tofu, savory luncheon meat, and earthy mushrooms, it is the ultimate companion for a bowl of steamed rice.

Ingredients

• 1 block firm tofu
• 1 block luncheon meat
• 1 cup fermented kimchi
• 1 bunch enoki mushrooms
• 1 potato
• 2 cloves garlic
• 1 stalk green onion
• 1 tbsp chili powder (gochugaru)
• 1 tsp sesame seeds
• 1 tsp sugar
• 1 tbsp chili paste (gochujang)
• 1 tbsp light soy sauce
• 2 tbsp cooking oil
• 1 cup water (for sauce)
• as needed water (for broth)
• to taste fresh red chili (optional)

Instructions

1. 1Slice the Luncheon Meat

   

   Place the block of luncheon meat on a wooden cutting board and use a black knife to cut it into uniform slices. Take your time to ensure the slices are even so they cook consistently.

   Tip: Keep your fingers curled inward to safely guide the knife while slicing.
2. 2Slice the Tofu

   

   Take a block of firm tofu and place it on the wooden cutting board. Using the black knife, slice the tofu into equal pieces, preparing them for the soup pot.

   Tip: A sharp knife will prevent the soft tofu from crumbling during slicing.
3. 3Prepare the Sauce

   

   In a metal pot, combine chili powder, sesame seeds, sugar, chili paste, light soy sauce, and a cup of water. Use a spoon to mix all the sauce ingredients together thoroughly until well incorporated.

   Tip: Mix the chili paste completely into the liquid to ensure an even flavor distribution.
4. 4Sauté the Aromatics and Potatoes

   

   Add some oil to a pot and sauté the green onions, garlic, and potato chunks together to build the aromatic base for the soup.

   Tip: Sautéing the garlic and onions gently first releases their essential oils into the oil, enriching the overall broth.
5. 5Arrange the Tofu Slices

   

   Carefully place the sliced tofu into the pot, arranging them neatly on top of the sautéed potato base.

   Tip: Overlap the tofu slices slightly around the edge of the pot for an attractive presentation and even heat distribution.
6. 6Add the Luncheon Meat

   

   Carefully place the slices of luncheon meat into the pan, arranging them nicely between the existing ingredients. This ensures every section of the dish absorbs the savory flavors.

   Tip: Distribute the meat evenly around the pan for balanced cooking.
7. 7Add the Enoki Mushrooms

   

   Add bunches of fresh enoki mushrooms into the pot, filling the spaces between the other ingredients.

   Tip: Trim the root ends of the enoki mushrooms and gently separate them before adding for better texture absorption.
8. 8Garnish with Fresh Chili

   

   Place vibrant slices of fresh red chili on top of the mushrooms to add a touch of color and a subtle kick.

   Tip: Adjust the amount of fresh chili based on your preferred spice level.
9. 9Pour the Seasoned Red Sauce

   

   Pour the prepared red sauce evenly over the arranged ingredients in the pot, coating the layers.

   Tip: Mix chili powder, sesame seeds, sugar, chili paste, light soy sauce, and a cup of water thoroughly beforehand to ensure an even flavor profile.
10. 10Add Water and Simmer

    

    Pour enough water into the pot until the ingredients are mostly submerged, then cover and simmer for 10 minutes.

    Tip: Ensure the heat is regulated properly so the broth simmers evenly without boiling over.

Storage & Reheating

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Frequently Asked Questions