Kimchi Dwaejigogi-guk (Kimchi Pork Tofu Soup)
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kimchi-dwaejigogi-guk starts by stir-frying pork shoulder and well-fermented sour kimchi together in perilla oil.
Read more
The pork is cooked first until its fat renders fully, then chili flakes join the pan for three more minutes of cooking alongside the kimchi. This initial stir-fry step is what gives the soup its depth - the caramelized kimchi acidity and rendered pork fat fuse into a base that a plain simmered broth cannot replicate. Water and sliced onion are added and simmered for fifteen minutes, then blocks of firm tofu go in near the end, soaking up the spicy, ruddy broth and providing a soft contrast to the chewy pork. The soup has considerably more liquid than a jjigae, making it well suited for pouring over rice in a bowl. Kimchi that has fermented longer delivers more lactic tang and a more complex broth. Pork belly can replace shoulder for a richer, fattier result.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Lightly squeeze 180 g well-fermented kimchi so it is not overly wet, then cut it into bite-size pieces.
Cut 180 g pork shoulder to a similar size so the pork and kimchi cook evenly.
- 2Control
Warm a pot over medium heat, then add 1 tbsp perilla oil.
Add the pork and 1 tbsp minced garlic, and stir-fry for about 2 minutes until the outside of the pork turns pale and the garlic smells fragrant.
- 3Heat
When a little fat has rendered from the pork, add the kimchi and 1 tbsp Korean red pepper flakes.
Stir constantly for 3 minutes so the flakes do not scorch, and cook until the kimchi edges soften.
- 4Control
Pour in 900 ml water and scrape the bottom of the pot to release the browned kimchi and pork flavor.
Add 80 g onion, bring it to a boil, then keep it at a steady medium simmer for 15 minutes.
- 5Season
When the broth is red and the onion looks translucent, season with 1 tbsp soup soy sauce.
Add 150 g firm tofu in large pieces, and gently press it under the broth with a spoon so it does not crumble.
- 6Control
Simmer 5 more minutes over medium-low heat so the tofu absorbs the spicy broth.
If the kimchi tastes too mild, add 1 tsp vinegar, and for a lighter soup add 100 ml more water before serving hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kimchi-dwaejigogi-guk starts by stir-frying pork shoulder and fermented kimchi in perilla oil.
- Finish cue
- When the broth is red and the onion looks translucent, season with 1 tbsp soup soy sauce.
- Avoid this
- Stir constantly for 3 minutes so the flakes do not scorch, and cook until the kimchi edges soften.
- Substitution
- Pork belly can replace shoulder for a richer, fattier result.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 9 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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