Super Simple Korean Kimchi Tofu Soup (Kimchi Jjigae)
Warm up with this incredibly easy and comforting Korean kimchi tofu soup. Packed with spicy fermented kimchi, tender chicken, soft tofu, and enoki mushrooms in a rich, savory broth.
Kimchi jjigae is a beloved staple of Korean home cooking, celebrated for its robust, spicy, and tangy flavors. Using well-fermented kimchi is the secret to a deeply flavorful broth, balancing the softness of the tofu and the earthy crunch of enoki mushrooms. This super simple version comes together quickly in one pan, making it the perfect comforting meal for busy weeknights.
Ingredients
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 1/2 onion, chopped
- 200 g chicken breast, sliced
- 1.5 cups well-fermented kimchi, chopped
- 3 cups water
- 1 block soft tofu, sliced
- 1 bunch enoki mushrooms
- 1 tbsp Korean chili powder (gochugaru)
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp sesame oil
- 1 tbsp light soy sauce
Instructions
- 1Sauté garlic and onions
Add minced garlic and chopped onions to the pan and stir-fry until fragrant.
Tip: Make sure the pan is heated before adding aromatics for better flavor. - 2Add chicken breast
Add the sliced chicken breast to the pan and stir-fry with the aromatics until the meat starts to turn opaque. You can use either plain or pre-marinated chicken for this.
- 3Add kimchi
Add a generous amount of chopped kimchi into the pan. This is the most crucial ingredient for building the signature tangy flavor of the soup.
Tip: Use well-fermented kimchi for a richer and more flavorful soup base. - 4Stir-fry everything
Stir-fry the kimchi, chicken, onions, and garlic well together until combined.
- 5Pour in water
Add a large bowl of water into the pan over the stir-fried mixture to create the soup base.
- 6Add mushrooms and tofu
Gently place the enoki mushrooms and sliced tofu into the broth, then cover the pan and bring the liquid to a rolling boil.
Tip: Arrange the tofu and mushrooms gently on top to prevent the soft tofu from breaking apart as the soup cooks. - 7Add the prepared sauce
Pour the previously mixed Korean chili paste sauce into the boiling soup. Stir it around thoroughly so the flavors blend into the broth.
Tip: Adjust the amount of sauce gradually to match your desired level of spice and flavor. - 8Stir the soup
Continue to stir the bubbling soup with a white ladle to ensure all the ingredients and sauce are fully incorporated and heated evenly.
Tip: Keep the heat at a steady level to allow the soup to simmer without boiling over.
