Start to finish: 40 minutes / Servings: 4
This flavorful soup is a much-simplified version of Korean kimchi jjigae. Bacon takes the place of the pork that’s commonly used in kimchi jjigae; its smokiness works perfectly with the spiciness and fermented notes of both kimchi and gochujang, and its fat lends the soup just enough richness. Be sure to reserve the juices that drain from the kimchi, as they’re great for adding salty tang to the soup at the very end, if needed. Serve with steamed rice on the side.
2 slices bacon, finely chopped
1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces, reserved separately
6 cups low-sodium chicken broth
1½ tablespoons soy sauce, plus more if needed
3 to 4 tablespoons gochujang
2 tablespoons mirin
14-ounce container firm OR extra-firm tofu, drained, patted dry and cut into ½-inch cubes
2 cups cabbage kimchi, drained (juices reserved) and roughly chopped
In a large saucepan over medium, cook the bacon, stirring, until lightly browned, about 2 minutes. Pour off and discard all but 1 tablespoon of the fat. Add the scallion whites and cook, stirring, until softened, about 1 minute. Add the broth and bring to a simmer, scraping up any browned bits. Whisk in the soy sauce, gochujang and mirin. Bring to a simmer and cook uncovered for 15 minutes.
Pour off and discard any water released by the tofu, then add the tofu and kimchi to the saucepan; stir to combine. Return to a simmer and cook, stirring occasionally, until heated through, about 10 minutes. Off heat, stir in the scallion greens; let stand for about 5 minutes. Taste and, if desired, stir in additional soy sauce and some or all of the reserved kimchi juices.
Optional garnish: Toasted sesame oil OR toasted sesame seeds OR halved soft-cooked eggs OR a combination