TT National | Spicy Kimchi Soup (Kimchi Jigae) with Pork Tenderloin and Tofu 


| Recipes | Kaitlyn Goalen

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To learn more about this recipe, see our related feature, Kim Possible, in our National edition. 

Spicy Kimchi Soup (Kimchi Jigae) with Pork Tenderloin and Tofu

Yield: 4 servings

Cook Time: 30 minutes

  • ½ pound pork tenderloin, sliced crosswise into ¼-inch thick pieces

    2¼ teaspoons kosher salt, divided

    ¼ teaspoon freshly ground black pepper

    2 tablespoons sesame oil

    4 scallions, thinly sliced on a bias and whites separated from green tops

    3 garlic cloves, finely chopped

    1½ tablespoons Gochujang (Korean red chile paste)

    1 teaspoon Gochugaru (Korean dried red chile powder)

    ½ pound firm tofu, sliced into ½-inch cubes

    2 cups cabbage-based kimchi, with liquid

    6 cups water

    1 tablespoon rice vinegar

    1 tablespoon Soy Sauce

    Steamed white rice, for serving


1. Season the pork with ¾ teaspoon of salt and the pepper and set aside. In a large pot set over medium-high heat, add the sesame oil. Once it starts to shimmer, about 2 minutes, add the pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.

2. To the pot, add the sliced scallion whites and cook, stirring often, until soft, 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu. Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low. Simmer 20 minutes, return the pork to the pot along with any accumulated juices and simmer 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions and alongside steamed white rice.

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