Quick Korean Kimchi Tofu Soup (Kimchi-jjigae Style)
A vibrant and simple kimchi tofu soup featuring a flavorful, spicy broth balanced with sweet onions, hearty mushrooms, and tender tofu.
Kimchi soup is a staple of Korean home cooking, prized for its ability to transform humble ingredients into a deeply satisfying, warming meal. This version focuses on a quick, balanced broth that highlights the tangy complexity of fermented kimchi, complemented by the mild creaminess of silken tofu and the satisfying texture of king oyster mushrooms.
Ingredients
- 200 g fermented kimchi
- 200 g firm tofu
- 100 g king oyster mushroom
- 50 g bean sprouts
- 50 g fish cakes
- 1 red onion
- 2 cloves garlic
- 800 ml water
- 1 tbsp vegetable oil
- 1 tsp light soy sauce
- 0.5 tsp sugar
- to taste salt
- 1 birds eye chili
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
- 1Sauté the aromatics
Heat oil in a pot and add the minced garlic, stirring continuously until it becomes fragrant and golden.
Tip: Keep the heat at medium to prevent the garlic from burning, which can turn the soup bitter. - 2Stir-fry the onions
Add the sliced red onion to the pot with the sautéed garlic and stir-fry until the onions begin to soften.
Tip: Stir-frying the onions briefly helps to unlock their natural sweetness, which balances the tanginess of the kimchi. - 3Combine with kimchi
Pour the kimchi into the pot with the sautéed aromatics and stir well to ensure all ingredients are evenly combined.
Tip: If your kimchi is very sour, you can add a little extra sugar in the next step to balance the flavor. - 4Add mushrooms
Add the sliced king oyster mushrooms to the pot and stir-fry, allowing them to absorb the flavors from the kimchi mixture.
Tip: Make sure to slice the mushrooms into uniform strips so they cook evenly. - 5Add bean sprouts
Place a generous layer of fresh bean sprouts on top of the mixture in the pot.
Tip: Bean sprouts add a refreshing crunch to the soup; avoid overcooking them if you prefer them slightly crisp. - 6Season the soup
Add salt, light soy sauce, and sugar to the pot to season the vegetables to your preferred taste.
Tip: Taste your broth as you season, adjusting the salt and sugar until you achieve the perfect balance of savory and sweet. - 7Add water for the soup base
Pour 800ml of water into the pot with the stir-fried ingredients to create the foundation for your kimchi soup. Bring the mixture to a boil and let it simmer for 8 minutes to develop the flavors.
Tip: Using warm water can help bring the soup to a boil faster. - 8Add tofu and fish cakes
Once the base has simmered, gently add the sliced tofu and fish cakes into the pot. Continue to simmer the soup for another 6 minutes to allow the ingredients to absorb the savory broth.
Tip: Handle the tofu gently to prevent it from breaking apart in the bubbling broth.
