If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.
- 1 tablespoon vegetable oil
- 6 scallions, white and pale-green parts chopped, dark-green parts reserved
- 1 1-inch piece ginger, peeled, finely chopped
- 4 cups low-sodium chicken broth
- 3 tablespoons gochujang (Korean hot pepper paste)
- 1 small daikon, peeled, sliced
Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.
Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.
How to make Soondubu Jjigae (Soft Tofu Stew)
Another warm and hearty stew that's popular is Soondubu Jjigae - or soft tofu stew. The main ingredient in this stew that makes it different from kimchi jjigae is the soft tofu used in the stew.
What makes soondubu jjigae different from kimchi jjigae is also the simplicity of it - as compared to kimchi stew, there is not as many ingredients in it. Keeping things simple is key to making the best soondubu jjigae.
Do not add too much meat into your soondubu jjigae - the focus should be on the soft silken tofu and the kimchi. In this recipe, we used a mixture of seafood - clams and prawns. Feel free to switch up the kind of seafood used or even the kind of meat, just make sure to stick to one kind of meat (pork, chicken or beef).
It may look slightly intimidating with a long list of ingredients, but this soondubu jjigae recipe is deceivingly quick to make in just under 10 steps! So if you are on a time crunch, do not worry as this recipe is perfect for you!
SOFT TOFU STEW (SOONDUBU JJIGAE 순두부 찌개)
- 1/2 cup kimchi
- 1 tube Korean silken tofu
- 2.5 cups water
- 2 tsp soy sauce
- 1 tsp fish sauce
- 1/2 tbsp clam stock powder
- 1 tsp sugar
- Salt, a pinch
- 1 cup seafood - clams, prawns etc.
- 1/2 pack enoki mushrooms
- 1/2 tbsp minced garlic
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp sesame oil
- 1 stalk chopped green onion, separate green and white parts
- 1/4 scallion, thinly sliced
- 1 egg
- In a pot on medium-high heat, sauté scallions and white part of spring onion in sesame oil, about 1-2 mins.
- Add gochugaru and continue to sauté. This will give a nice red chilli oil on top of your stew.
- Add minced garlic and continue to sauté.
- Add the kimchi and fry for 1 min until fragrant.
- Add water, clam stock powder, soy sauce and fish sauce into the pot. Mix and cover the pot, and let the stew come to a boil.
- Add sugar, salt, seafood, enoki mushrooms and the Korean silken tofu into the stew. Break the tofu up into smaller chunks, and bring to a boil again.
- Right before serving, crack the egg on top of the stew. If desired, garnish with the green part of spring onions and serve.
And that's it! You have your very own soondubu jjigae that is perfect after a long and tiring day, or even for a family feast.
Do tag us on our Instagram when you try the recipe, and get your JIN Kimchi here!
When cooking with kimchi, you should always use fully fermented, sour kimchi. The older the better! If you can&rsquot wait your kimchi to turn sour, add a little bit of vinegar to the kimchi before using it. It&rsquos not going to be as good as sour kimchi, but it&rsquoll help a little.
Also, Your Korean market may carry commercially packaged kimchi called mukeunji (묵은지), meaning old kimchi.
If the kimchi is overly sour to your taste, add a teaspoon or two of sugar to the stew to balance out the sour taste.
Korean Kimchi Stew with Tofu
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Korean Kimchi Stew with Tofu Recipe
Nutritional Bonus: A traditional, fermented Korean dish, kimchi (which is typically made from ingredients including Chinese cabbage, daikon radish, garlic, Korean red pepper powder, onion, fish sauce and ginger) is the perfect example of “the whole is greater than the sum of its parts.” Each and every ingredient lends vitamins and minerals that make kimchi one impressive condiment. Four of kimchi’s main ingredients – cabbage, daikon radish, onions and garlic – have displayed significant heart-health benefits and some anticancer properties. Garlic, for example, has been shown to reduce plaque buildup in blood vessels and lower “bad” LDL cholesterol. Kimchi is also a superfood because of the way it’s prepared: fermentation. During fermentation, healthy bacteria such as lactobacilli are developed. Among its many benefits, lactobacilli are probiotics believed to support and improve the body’s immunity. Like other naturally fermented foods, shop for brands that list “unpasteurized” on the label as the heat during pasteurization can destroy their healthy bacteria.
Tofu Kimchi Stew
This soup gets its authentic Korean flavor from gochujang, a spicy-sweet red condiment made from red chiles and fermented beans. The thick paste is used extensively in Korean cuisine as a condiment for everything from grilled tofu to soup. You’ll usually find it sold in small plastic tubs at Asian markets and many well-stocked grocers. You can adjust the spiciness of the soup by varying the amount of gochujang you use. Serve with hot steamed rice for a warming meatless Monday meal.
Tofu Kimchi Stew
- 1 Tbs. canola oil
- 1/2 yellow onion, thinly sliced
- 1 cup (4 oz./120 g) Napa cabbage kimchi, coarsely chopped, plus 1/2 cup (4 fl. oz./125 ml) liquid from kimchi jar
- 2 tsp. finely chopped garlic
- 2 tsp. finely chopped fresh ginger
- 2 cups (16 fl. oz./500 ml) vegetable broth
- 1 small zucchini, halved lengthwise and sliced into 1/4-inch (6-mm) pieces
- 1/4 cup (2 fl. oz./60 ml) mirin
- 1 to 2 Tbs. gochujang or sambal oelek chile paste
- 1 tsp. sugar
- 1/2 lb. (250 g) soft tofu
- 1 to 2 Tbs. soy sauce
- 1 tsp. dark sesame oil
- 3 Tbs. thinly sliced green onions
1. In a large saucepan over medium heat, warm the canola oil. Add the onion and sauté until it begins to brown, about 4 minutes. Add the chopped kimchi, garlic and ginger, and cook for 2 minutes.
2. Add the broth, zucchini, mirin, chile paste, sugar, 2 cups (16 fl. oz./500 ml) water and the reserved kimchi liquid and bring to a simmer. Cover and cook until the zucchini is tender, about 10 minutes. Break up the tofu into 1-inch (2.5-cm) pieces and gently stir it into the soup. Cook until heated through, about 5 minutes.
3. Taste the broth—it should be spicy, sweet and a little sour from the kimchi. Adjust the seasoning to taste with soy sauce and additional chile paste, if desired. Stir in the sesame oil, ladle the soup into the bowls, sprinkle with the green onions and serve immediately. Serves 4.
Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian , by Ivy Manning.
Spicy soft tofu stew with kimchi and pork belly
It’s about time for some sizzling, comforting stew, isn’t it? How about sundubu-jjigae? It’s hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants.
I made a video and recipe for sundubu-jjigae seven years ago (!) and it’s been watched over a million times on YouTube (!!). So it was about time for an HD remake and a variation on the recipe, too. That recipe was for seafood sundubu-jjigae, which is my favorite, but since then I’ve learned that kimchi-sundubu-jjigae is more popular. This recipe is is for that version, it’s sundubu-jjigae made with kimchi and pork belly, really hard to go wrong with this dish. Whichever one you choose, you won’t be disappointed. Both are delicious, spicy, and savory, much better than anything you can order at a restaurant.
This recipe serves 1 or two people, but you can double or triple the recipe for more people, and use a large stainless steel or cast iron pot for the cooking. If you want to serve everyone in a ttukbaegi then you’ll need to cook them on multiple burners, just like a restaurant!
Enjoy my recipe, and let me know if you make this! Take a photo and send it to me!
Ingredients (Serves 1 or 2)
- 8 large dried anchovies, heads and guts removed
- 5 ounces of radish, peeled, washed, and sliced thinly
- dried kelp (6 x 4 inch piece)
- 2 tablespoons hot pepper flakes
- 1 teaspoon toasted sesame oil
- 1 teaspoon vegetable oil
- ½ cup pork belly (or any cut of pork: 2.5 ounces), cut into small pieces
- ¼ cup chopped onion
- 1 clove minced garlic
- 1 green onion, chopped
- ½ cup well-fermented kimchi (4 ounces), chopped
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- 1 tube of soft tofu (sundubu)
- 1 egg
Make anchovy kelp stock (myeolchi dasima yuksu):
- Put dried anchovies, radish, dried kelp, and 4 cups of water in a pot. Cover and boil over medium high heat for 10 minutes until it starts boiling.
- Reduce the heat to low and boil another 20 minutes
- Remove from the heat and strain. It will make about 2 cups of stock.
Make the spicy paste:
Put it all together:
- Heat up a 3 cup earthenware pot (ttukbaegi) on the stove over medium high heat for about 3 to 4 minutes. If you use a small heavy pan or pot, it will take less.
- Add the vegetable oil, onion, and garlic. Stir it with a wooden spoon for 1 minute.
- Add the pork. Stir for 3 minutes until the pork is no longer pink.
- Add kimchi and keep stirring for a minute. Add ½ cup anchovy stock. Cover and cook for 7 minutes over medium heat.
- Add the salt and the sugar and mix well.
- Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up the tofu with a wooden spoon. If you want, add a few tablespoons of stock.
- Put the hot pepper mixture on top and spread it with the spoon.
- Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute.
Kimchi Stew with Tofu and Meatballs
A scrumptious kimchi stew loaded with meatballs and veggies. Serve it with some steamed rice and you’ll have a one-pot dinner in no time.
Once you get the basic ingredients ready, the cooking part is easy. All you need to do is stir fry tons of aromatics with the kimchi and gochujang to release their fragrance. Then you can throw in any veggies and protein you like.
Although traditional kimchi stew often uses thinly sliced pork, I prefer to use ground pork to make these flavorful, juicy, and tender meatballs. The soup is somehow more fulfilling this way. We serve it as a main dish with steamed rice for dinner. It makes a cold winter day extra warm and cozy.
@omnivorescookbook on Instagram! I’d love to see what you come up with.
How To Make Kimchi Stew with Pork and Tofu?
Cooking kimchi stew is actually easy and simple if you use store-bought broth like chicken, beef, or vegetables. In Korea, they usually make their own stock from scratch using anchovy .
But for this recipe, I’m using chicken broth because that’s what I have on hand. You can also use beef or vegetable stock.
To make kimchi stew, you will need sesame oil, garlic, onions, pork belly, kimchi, its brine, broth, gochujang (Korean red pepper paste), salt, sugar, firm tofu and scallions.
Except for kimchi, I never really liked spicy food so this version is a bit mild on the spiciness. If you like hot and spicy kimchi stew feel free to add more red pepper paste and chili flakes.
You will need a pot to cook this stew. In Korean dramas, they usually serve this in a stone bowl called dolsot.
In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is not red anymore.
Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes. Pour in 2 cups of broth and add in 2 teaspoons of gochujang, and 2 teaspoons of sugar. Season with salt and simmer for 10 minutes. Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.
Kimchi stew with pork and tofu is best served with rice and fried salted mackerel.
What to do with leftover kimchi stew? What I always do with the leftover stew is turn it to ramen or udon. I either add ramen or udon noodles to the soup and stir in an egg.
Other Recipes You May Like!
You will need the following for my kimchi jjigae recipe.
Kimchi Jjigae Ingredients:
- 3 pieces dried kelp
- 2 dried shiitake mushrooms
- 3 cups water
- ½ package organic soft tofu, sliced into 1 cm thick
- 2 stalks organic green onion, slice into 1 inch pieces
- ½ tsp cane sugar
- 1 tsp salt
- 1.5 tsp korean hot pepper paste or gochujang paste
- ½ tsp korean hot pepper flakes
- 1 tsp sesame oil
- 1 cooking onion, sliced
Spicy Kimchi Stew (Kimchi Jjigae or Kimchi Chigae)
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.×
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||9%|
|Total Sugars 4g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Korea’s national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi stew (kimchi jjigae or kimchi chigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot.
Fiery, hearty, and full of flavor, kimchi jjigae (pronounced kim-chee JEE-gei) is great for cold winter days, but Koreans can eat it anytime, anywhere. It's one of the most popular stews in Korea and is featured at many meals and in traditional restaurants. There's just one thing to keep in mind when you're planning to make kimchi jjigae—it is spicy. Really, really spicy. That's why it's served with a lot of white rice, to help balance out all that heat.