Kimchi Dwaejigogi-guk (Kimchi Pork Tofu Soup)
Kimchi-dwaejigogi-guk begins by stir-frying pork shoulder in perilla oil until the fat renders, then well-fermented kimchi and chili flakes join the pot for three more minutes of cooking. This initial step melds the tangy acidity of the kimchi with the pork drippings, creating a base that carries the entire soup. Water and sliced onion simmer for fifteen minutes, and blocks of firm tofu go in near the end, absorbing the ruddy, peppery broth. The result has more liquid than a typical jjigae, making it well suited for spooning over a bowl of rice.
Adjust Servings
Instructions
- 1
Cut kimchi and pork into bite-size pieces.
- 2
Heat perilla oil in a pot and stir-fry pork with garlic for 2 minutes.
- 3
Add kimchi and red pepper flakes, then cook 3 more minutes.
- 4
Add water and onion, then simmer over medium heat for 15 minutes.
- 5
Season with soup soy sauce, add tofu, and simmer 5 more minutes.
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