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Kimchi Jjigae Broth

Savory broth built from stock, kimchi, garlic, and fermented chili paste.

Start from beef or chicken bone broth (or pork bone broth) on foundational bone broths. Kimchi, gochujang, and pork belly layer into that base for a quick jjigae liquor.

Ingredients

  • 2 L foundational beef, chicken, or pork bone broth
  • 300–400 g well-fermented kimchi and its juice
  • Gochugaru and gochujang
  • Garlic, onion, tofu
  • optionalPork belly or canned tuna
  • Soy sauce, sugar, sesame oil

Method

  1. Fry kimchi in oil until edges caramelize.
  2. Add foundational broth, paste, and aromatics; simmer 15–20 minutes.
  3. Add tofu and protein; adjust seasoning; finish with scallion.