Description
Kimchi jjigae is a bold, comforting Korean stew made with aged kimchi, tofu, and a spicy, umami-rich broth that’s perfect served bubbling hot with rice.
My recipe is meat-less, however, you are totally welcome to add meat! I recommend pork belly or tuna. Just add it and cook it right before sautéing the onions in the first step
Ingredients
Scale
- 1 cup kimchi
- 3 cloves garlic, minced
- 1/3 small onion, sliced
- 1/3 cup kimchi brine
- 1 3/4 cups anchovy stock (substitute dashi)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp gochujang (Korean chili paste)
- 1/2 tbsp gochugaru (Korean chili flakes)
- 1 tsp toasted sesame oil
- 8-9 oz extra-firm tofu, sliced into 1/2-inch thick squares
- Optional garnishes: roasted sesame seeds and green onions, thinly sliced
Instructions
- In a medium pot over medium heat, add a small drizzle of oil. Add the minced garlic and sliced onion and sauté until fragrant, about 1-2 minutes.
- Add the kimchi and stir-fry for 2-3 minutes.
- Pour in the kimchi brine, anchovy stock (or dashi), soy sauce, and sugar. Add in the gochujang and gochugaru and stir until well combined.
- Bring the stew to a boil, then reduce heat and let it simmer for 10 minutes, allowing the flavors to develop.
- Drizzle with the toasted sesame oil and gently add the tofu cubes. Simmer for another 5 minutes, warming the tofu without breaking it apart.
- Sprinkle with roasted sesame seeds and green onions. Serve hot with steamed rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2