Kimchi Jjigae

By Sarah | Wisconsin from Scratch
January 30, 2016
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Author Notes: A spicy Korean-style stew with a delicious surprise: BACON
Sarah | Wisconsin from Scratch

Serves: 2

  • 2 slices thick-cut bacon, cut into pieces
  • 1/2 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 2 teaspoons soy sauce + more to taste
  • 1 tablespoon Gochujang
  • 1 teaspoon Gochugaru or to taste
  • 1 cup Kimchi, squeezed and chopped + 1/4 cup kimchi liquid
  • 2 1/2 cups water
  • 6 ounces tofu, cut into large cubes
  • thinly sliced scallions & sesame seeds for garnish
  1. In a medium pot, cook the bacon pieces over medium heat until beginning to crisp. Add the onion, garlic, and ginger, and cook until beginning to soften, about 3-4 minutes.
  2. Add the soy sauce, gochujang, gochugaru, and kimchi and cook another 2-3 minutes, stirring frequently.
  3. Add kimchi juice and water and simmer 20-30 minutes. Season to taste with additional soy sauce if needed.
  4. Add tofu and cook until warmed through, about 3-4 minutes more. Ladle soup into bowls and serve topped with scallions and sesame seeds.

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