Spicy Kimchi Soup (Kimchi Jigae)

This Korean dish is rich with tofu, pork and fiery chile
Tasting Table: Kim Possible
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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

Recipe from the Tasting Table Test Kitchen

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.

Test Kitchen Approved

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