Kimchi jjigae with tofu
Kimchi jjigae is a classic Korean stew made with savoury fermented kimchi, soft tofu, and spicy gochujang paste simmered in a rich broth. It delivers an invigorating balance of spicy, tangy, and deep umami flavours highlighted by a drizzle of sesame oil. Serve piping hot, ideally accompanied by a bowl of steamed rice.
Ingredients
- Vegetable oil15 ml
- Soy Sauce10 ml
- Sesame oil5 ml
- Vegetable stock700 ml
Instructions
9 steps- 1
Heat the vegetable oil in a large pan and cook the onion and spring onion for 5 minutes (hold back a little uncooked spring onion for the garnish.).
- 2
Add the garlic to the pan and stir-fry for about a minute until fragrant.
- 3
Add the chopped kimchi to the pan, reserving 2 tablespoons of the brine, and stir well.
- 4
Stir in the gochujang paste, soy sauce, sesame oil, sugar and salt. Mix well.
- 5
Pour in the vegetable stock and the kimchi juice (reserved brine), then bring everything to a boil.
- 6
Reduce the heat to medium-low and let the stew simmer for about 15-20 minutes, allowing the flavours to develop.
- 7
Add the tofu slices to the stew and simmer for an additional 5-10 minutes, or until the tofu is heated through.
- 8
Taste the stew and adjust the seasoning, adding more salt if needed.
- 9
Garnish with sesame seeds, sesame oil and the reserved chopped spring onions. Serve hot with rice.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes