Pork

Kimchi soup

Name: Kimchi soup (kimchi-jjigae) recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 long green shallots, shredded; 500g kimchi; 40.00 ml gochujang; 20.00 ml vegetable oil; 300g pork mince; 1 tsp caster sugar; 2 tsp sesame oil; 2 tsp garlic paste; 1 tsp ginger paste; 1 tsp sesame seeds; 20.00 ml soy sauce; 2 x 240g blocks frozen udon noodles (from Asian Grocers and selected supermarkets); 225g firm tofu, drained, cut into 1cm thick slices

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by Phoebe Hird

Aug 11, 2025

Kimchi soup (kimchi-jjigae) is traditionally made with pork belly and served with a bowl of steamed rice. Here we’ve added some thick chewy udon noodles to the broth and pan-fried some tasty pork mince until crispy to sprinkle over the top. It’s warm and comforting and you’ll only regret you didn’t make a bigger batch.

2 long green shallots, shredded
500g kimchi
2 tbs gochujang
1 tbs vegetable oil
300g pork mince
1 tsp caster sugar
2 tsp sesame oil
2 tsp garlic paste
1 tsp ginger paste
1 tsp sesame seeds
1 tbs soy sauce
2 x 240g blocks frozen udon noodles (from Asian Grocers and selected supermarkets)
225g firm tofu, drained, cut into 1cm thick slices

Method

1.

Place shallot in a bowl of iced water and set aside.
2.

Place kimchi in a colander set over a bowl to catch the liquid. Transfer drained kimchi to a board and roughly chop. Place chopped kimchi, reserved kimchi liquid, 3 cups (750ml) water and gochujang in a medium saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, for 8-10 minutes.
3.

Meanwhile, heat oil in a medium frypan over medium-high heat. Add mince and cook, breaking up with a spatula, for 5 minutes or until cooked. Add sugar, oil, garlic paste, ginger paste, sesame seeds and soy sauce and cook, stirring, for 3 minutes or until sticky and well coated.
4.

Add noodles to the kimchi broth and cook for 2 minutes or until noodles are tender. Drain shallots.
5.

Divide soup between bowls, top with tofu and sprinkle with crispy pork and shallot to serve.