Kimchi Jjigae (Kimchi Soup) Recipe

1 / 2
2 / 2


Kimchi soup is a true comfort food for Koreans. A food cuddle that cures all types of homesickness. Want to make the kimchi soup vegetarian? Swap the meat for more tofu and use a vegetarian stock.


  • 200 g pork collar (or pork butt; about 1/2 pound)
  • 250 g firm tofu (9 ounces)
  • 600–800 g sliced Chinese leaf kimchi (about 20-30 ounces Napa cabbage kimchi)
  • 800 ml water (3-1/2 cups)
  • 100 g chopped leek or salad onion (1 small leek)
  • Approx. 1 tbsp sesame oil
  • cooking oil for frying


  1. Cut the pork collar into thin strips and the tofu into cubes or thick domino tiles.
  2. Brown off the meat in some oil in a pan over medium heat. Add the kimchi and fry for about another 5 minutes.
  3. Add the water and bring to a boil. Turn down the heat and leave the soup to simmer without a lid for about 10 minutes.
  4. Add leek and tofu, leave to simmer for a minute or so more. Finish off by adding sesame oil to taste. Serve with a bowl of rice on the side.

Reprinted with permission from Kimchi: Essential Recipes of the Korean Kitchen by Byung-Hi Lim and Byung-Soon Lim, published by Pavilion Books.

Inspiration for edible alchemy.