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Kimchi Jjigae

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  • Author: Elizabeth Ellory
  • Total Time: 20 minutes
  • Yield: 2-4 1x


A spicy and sour kimchi soup to really wake up your palate. Add extra shredded cabbage, bean sprouts, leeks, spinach, finely cut mushrooms, diced tomato, thick fatty pork pieces or even tuna to make this soup more wholesome. It is incredibly versatile and the fermented flavour of the broth is strong enough to blend many combinations into a tasty thick and warming soup. Traditionally this soup is served in a heavy pot which is used to cook the ingredients directly on the heat. This can add an element of excitement as the bubbling soup is served to your guests, but watch out because this is seriously hot stuff! You might need to blow on your spoon! These days, many fast paced budget restaurants in Korea add a generous squeeze of corn syrup, but it is so much healthier and better without!


  • one onion
  • olive or canola oil to fry
  • 2 fist full portions of Korean cabbage kimchi cut up into small pieces with scissors
  • 23 fist full portions of shredded leeks or other vegetable
  • 1 firm diced tomato
  • 1 can of drained tuna or a couple of portions of firm tofu cut into 2 cm cubes.
  • water
  • salt and pepper for seasoning.


  1. Half an onion and slice it finely. Fry it in a deep frying pan or heavy soup pot.
  2. Add the kimchi and cook with the onions on a high heat for 2-3 mins. It may begin to brown and dry out but all the flavours are still there.
  3. Add the leeks, tomato and the tuna. (This is where you wouldadd any other variations in vegetables or protein) Stir fry these ingredients for a couple of minutes
  4. Cover the lot with cold water,and bring to the boil for 5-10 mins until some of the liquid has evaporated and the soup looks thick and brothy. If there is a lot of liquid, simply cook down a little longer.
  5. Serve very hot with or without rice.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
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