Kimchi Jjigae

Name: Kimchi Jjigae
Ingredients: 2 slices thick-cut bacon, cut into pieces; 1/2 medium onion, chopped; 3 garlic cloves, minced; 1 teaspoon grated ginger; 2 teaspoons soy sauce + more to taste; 1 tablespoon Gochujang; 1 teaspoon Gochugaru or to taste; 1 cup Kimchi, squeezed and chopped + 1/4 cup kimchi liquid; 2 1/2 cups water; 6 ounces tofu, cut into large cubes; thinly sliced scallions & sesame seeds for garnish

11 ingredients

4 steps

Ingredients

2 slices thick-cut bacon, cut into pieces
1/2 medium onion, chopped
3 garlic cloves, minced
1 teaspoon grated ginger
2 teaspoons soy sauce + more to taste
1 tablespoon Gochujang
1 teaspoon Gochugaru or to taste
1 cup Kimchi, squeezed and chopped + 1/4 cup kimchi liquid
2 1/2 cups water
6 ounces tofu, cut into large cubes
thinly sliced scallions & sesame seeds for garnish

Directions

1

In a medium pot, cook the bacon pieces over medium heat until beginning to crisp. Add the onion, garlic, and ginger, and cook until beginning to soften, about 3-4 minutes.
2

Add the soy sauce, gochujang, gochugaru, and kimchi and cook another 2-3 minutes, stirring frequently.
3

Add kimchi juice and water and simmer 20-30 minutes. Season to taste with additional soy sauce if needed.
4

Add tofu and cook until warmed through, about 3-4 minutes more. Ladle soup into bowls and serve topped with scallions and sesame seeds.