Kimchi Jjigae (Kimchi-Pork Soup)

Kimchi Jjigae (Kimchi-Pork Soup) Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl
For me, this soup is pure, easy comfort. At many restaurants, it comes to the table boiling hot--literally bubbling in a stone pot for a few minutes. The broth is tangy and slightly spicy, flavored by the kimchi. Good, strong, very fermented kimchi makes for the best soup; if your kimchi seems mild, let it sit out of the fridge for a day to gain a little more fermenty funk.


Serves 4 (serving size: about 1 1/4 cups soup and 2 tablespoons green onions)
Total time: 44 Minutes

Recipe from

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Recipe Time

Hands-on: 9 Minutes
Total: 44 Minutes

Nutritional Information

Calories 302
Fat 16.7 g
Satfat 3.8 g
Monofat 5.6 g
Polyfat 5.8 g
Protein 27.6 g
Carbohydrate 8.7 g
Fiber 3.1 g
Cholesterol 59 mg
Iron 2.9 mg
Sodium 559 mg
Calcium 222 mg


1 pound bone-in center-cut pork loin chop
2 tablespoons coarsely ground Korean chile (gochugaru)
1 tablespoon minced fresh garlic
1 tablespoon dark sesame oil
1 1/2 cups chopped kimchi (with some juice)
3 cups water
1 (14-ounce) package water-packed extra-firm tofu, drained
1/2 cup diagonally sliced green onions


1. Cut bone from pork; reserve bone. Cut meat across the grain into very thin slices. Place pork in a medium bowl. Add chile, garlic, and oil; toss well to coat. Let stand at room temperature for 10 minutes.

2. Heat a large saucepan over medium-high heat. Add pork mixture; sauté 3 minutes or until pork is lightly browned, stirring frequently. Remove pork from pan. Add reserved bone and kimchi to pan; cook 2 minutes, stirring frequently. Add 3 cups water; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes.

3. Cut tofu into 1/2-inch-thick slices; cut slices crosswise into 3/4-inch pieces.

4. Remove bone from soup. Return pork mixture to soup. Add tofu to soup; simmer 5 minutes. Sprinkle with green onions.


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