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Kimchi Jjigae (Kimchi-Pork Soup)

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on time 9 mins
Total time 44 mins
Yield Serves 4 (serving size: about 1 1/4 cups soup and 2 tablespoons green onions)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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