A Bold, Tangy, and Soul-Warming Broth Inspired by Korean Jjigae Traditions
This base combines the rich, milky depth of a traditional Korean gamjatang or pork bone soup with the vibrant, spicy tang of aged kimchi. It’s a deeply comforting broth that brings slow-simmered satisfaction to your hotpot table. As it bubbles away, the flavor only intensifies—infusing everything from pork belly to tofu with its savory, umami-loaded goodness.
Ingredients
Serves 4–6 as a hotpot base
For the pork bone broth
- 800g pork neck bones or pork ribs (1.75 lbs)
- 2 slices ginger
- 3 cloves garlic, crushed
- 2 stalks spring onions, tied into a knot
- 1 small onion, halved
- 2 litres water (8 cups)
For the kimchi flavor base
- 1½ cups aged kimchi, roughly chopped
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp doenjang (fermented soybean paste)
- 1 tbsp gochujang (Korean chili paste)
- 2 tsp light soy sauce
- ½ tsp sugar
- 1 tbsp sesame oil
Optional aromatics & boosters
- 1 tsp anchovy powder or dashima (kelp), for umami
- 1 tbsp rice wine or mirin
- Salt and white pepper, to taste
Instructions
Begin by parboiling the pork bones: place them in a pot of cold water, bring to a boil, and cook for 5 minutes. Drain and rinse to remove impurities.
In a clean pot, combine the pork bones, onion, garlic, ginger, and spring onions with 2 litres of water. Bring to a boil, then lower the heat and simmer for 1.5 to 2 hours, partially covered, until the broth turns rich and milky.
In a separate pan, heat sesame oil and sauté the kimchi until lightly caramelized. Add gochujang, doenjang, gochugaru, and soy sauce, stirring until aromatic—this forms the flavor concentrate of your soup.
Strain the pork broth, discarding solids. Add the sautéed kimchi mixture into the broth. Simmer together for 15–20 minutes, allowing the flavors to marry.
Taste and adjust seasoning with salt, white pepper, and an optional splash of rice wine or anchovy powder for depth.
Keep hot in your hotpot vessel and begin adding your proteins, vegetables, and noodles.
Cooking Tips
Use aged kimchi for deeper, tangier flavor—it transforms the broth with its fermented complexity. If you like it extra spicy, add a spoonful more gochugaru or a dash of Korean chili oil. For a vegetarian variation, swap the pork bones for a rich mushroom and kombu stock, and increase the doenjang. Simmering the kimchi first is essential—it unlocks its sweetness and rounds out the acidity. This base pairs perfectly with thin pork belly slices, enoki mushrooms, tofu, and sweet potato noodles.
