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Kimchi Jigae (Cabbage Kimchi Soup)

Categories: KoreanSoups, World Cuisine
Contributed by: Kelly CA 

MMMM.....YUMMY! Love this stuff!

Serves 3-4


  • sesame oil
  • 1 tablespoon minced garlic
  • about 1/4 pound chopped meat, such as pork, beef, or chicken
  • kimchee, to taste
  • kimchi juice, as soup base
  • water
  • scallion, chopped, for garnish
  • firm tofu, Korean style
  • dash of dashida


In a large pot, add the sesame oil. When hot, add the garlic and meat. Fry until almost golden. Then add lots of kimchee, as much or as little as you want. Cook for about 10 minutes. Then add water and kimchee juice until the pot is almost full. If you do not have enough juice, do not add too much water or else the soup will be watered down. As soon as the soup is bubbling, add about 2 teaspoons dashida. Cook for about 10 minutes more. Add the tofu towards the end and simmer. Garnish with scallions and other greens.