Description
A comforting and vibrant Korean stew that proves vegetarian cooking can be deeply savory and soulful. This Kimchi Jjigae replaces traditional pork with the bright acidity of aged kimchi and soft, silky tofu. It is a quick, 30-minute meal that delivers a hit of heat and a complex, fermented depth, making it an ideal choice for busy weeknights when you need a hearty, restaurant-quality meal in the comfort of your own home.
Ingredients
1 tbsp gochujang paste
1 tbsp gochugaru (Korean red chili flakes)
1 tbsp soy sauce
1 tsp granulated sugar
A pinch of MSG (optional)
1 tbsp canola oil
1 medium white onion, thinly sliced
3 cloves garlic, minced
15 oz aged kimchi, chopped with juices
1 block (14 oz) firm or soft tofu, sliced into cubes
2 cups vegetable broth or water
1 stalk green onion, thinly sliced (for garnish)
1 tsp toasted sesame oil
Instructions
Heat the canola oil in a pot over medium heat.
Add the onion and garlic, sautéing until fragrant and translucent.
Add the chopped kimchi and sauté for 5 minutes until it softens.
Stir in the gochujang, gochugaru, soy sauce, sugar, and MSG until well combined.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce heat to low and simmer for 10-15 minutes to allow flavors to meld.
Carefully add the tofu cubes into the bubbling broth and simmer for another 5 minutes.
Finish by drizzling with sesame oil and topping with fresh green onions before serving.
Notes
The older and more fermented your kimchi is, the deeper the flavor of the stew will be. If your kimchi is quite sour, you may add an extra pinch of sugar to balance the acidity. You can use silken tofu for a softer texture or firm tofu if you prefer more bite.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg