Tofu Kimchi Jjigae (aka Tofu Kimchi Stew). A vegan spicy stew with silken tofu in a warm savory and slightly sour kimchi broth. Ready in 30 minutes.
This classic Korean stew is comfort food to many and is easily made at home. This version is vegan.
Popular in Korean Cuisine
This is a very popular Korean food served at many Korean restaurants or households. Koreans love to have this spicy food with a bowl of rice along with other side dishes or "banchan" like pickled daikon radish. Perfect on a cold day! Usually served in a Korean earthenware stone bowl to keep its warmth. It's a fantastic vegan recipe packed with flavor and served at many Korean restaurants.
Easy to make!
This vegan kimchi Korean tofu soup is very simple to make at home in just 30 minutes! The main ingredient is soft tofu and vegan store-bought kimchi. If you're not vegan, you can use normal Korean kimchi which contains fish sauce.
Ingredients
The below Kimchi Jjigae ingredients are needed. ***Please scroll down to the below Recipe card for full measurements***
- Soft tofu: Also, this can be labelled as Silken tofu. It's the star ingredient of this spicy soup. Many Asian stores will carry this ingredient.
- Vegan Kimchi: The brand Pulmuone sells a "Vegan Kimchi". H-Mart and other Korean grocers will sell this type of kimchi. But if you're not vegan feel free to use traditional kimchi. Make sure the kimchi has been well fermented. You can usually check if there's a lot of kimchi brine at the bottom and the cabbage is more reddish.
- Kimchi brine: This is the juice from your Kimchi. Additionally, it's not usually sold as a separate ingredient.
Vegetables
- Yellow onion: Or sub with white onion.
- Kombu: This is also known as dried kelp. Asian markets will carry this ingredient. It's usually used to give a salty umami taste to kimchi soup.
- Shiitake mushrooms: Most Western and Asian grocers will carry this item in the fresh produce aisle. You may use the dried kind and rehydrate them.
- Green onion: Aromatics will be needed to flavor this soft tofu stew.
- Vegetable broth or vegetable stock: Or sub with cold water. If you're not vegan, you can sub with chicken stock or beef stock.
Seasoning
- Sesame oil: This gives the kimchi tofu soup a nutty flavor.
- Soy sauce: You can also use salt to flavor this dish. But soy sauce is packed with umami flavor which benefits this vegan recipe. Make sure it's not the light or dark kind. Just your regular all-purpose soy sauce which usually is labelled as "Soy Sauce". You may sub with low sodium soy sauce if you wish.
- Gochugaru: This is known as Korean Red Pepper Flakes or Korean chili flakes. Overall, this makes the spicy broth.
- Sugar: This helps to balance out the salty flavors of the kimchi juice.
How to Make Vegan Tofu Kimchi Jjigae
- In a small pot, add vegetable broth, dried kelp and shiitake mushrooms. Cover and bring to a boil. Let it simmer on low for 10 minutes. This is your broth.
- Meanwhile, in a separate small pot on medium heat, add sesame oil and fry yellow onions until translucent. Next add in kimchi and fry until juices have released.
- Then pour in kelp mushroom broth, soy sauce, gochugaru, and sugar and stir to mix. Cover with a lid and bring this to a boil on medium-high heat. Simmer on low heat for 15-20 minutes.
- Lastly, uncover and add soft tofu on top and allow tofu to warm for 5 minutes. Garnish with green onions. Enjoy!
FAQ
Can I use firm tofu?
Yes! Traditionally soft tofu is used but there's no right or wrong way to make this dish. So, feel free to use what you like or have access to.
Where can I buy these ingredients?
- Soft tofu: Most Asian or Korean grocers will carry this item in the tofu section. It's sometimes called Silken tofu.
- Kimchi: Most Asian or Korean grocers will carry this ingredient. If you're looking for a vegan version, the brand Pulmuone will carry a vegan version.
- Dried kelp: Most Asian, Korean grocers or online retailers will carry this ingredient. Also, Amazon will sell it.
- Gochugaru: Most Asian, Korean grocers or online retailers will carry this ingredient. Also, Amazon will sell it.
Most Western Grocers will carry the rest of the ingredients.
How long will this stew last?
Leftover stew will last up to 4-5 days stored in an airtight container in the fridge. You can reheat it over medium high heat on the stove top or microwave it.
Can I add vegetables to this dish?
Yes, feel free to add chopped napa cabbage or enoki mushrooms. It really pairs deliciously with this stew recipe.
Can I add meat to this Korean dish?
Yes, I suggest the following proteins:
- pork belly
- pork shoulder or any pork with fat running through it
- canned tuna
- egg
- beef
Is this the same as sundubu jjigae?
It is similar, however the main difference is that tofu kimchi jjigae is more acidic and tangier in taste. Furthermore, soondubu jjigae is less tangy and contains more soondubu tofu. Additionally, it also contains a raw egg in the center. However, both serve well with white rice.
Other Korean Recipes You May Like!
If you enjoyed this recipe, you may like these other Korean recipes:
- Kimchi Bibim Guksu (Cold Chewy Noodles)
- Korean Bibimbap
- Rabokki Korean Spicy Sweet Ramen
- Korean Japchae Noodles
- Jajangmyeon Korean Black Bean Noodles
- Mild Tteokbokki Korean Rice Cakes
I hope you give my Tofu Kimchi Jjigae a try and enjoy it!
If you enjoyed my kimchi jjigae recipe, please leave a star rating and share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Christie
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Tofu Kimchi Jjigae (Vegan)
Ingredients
- 200 grams silken tofu sliced
- ¼ cup yellow onion thinly sliced
- ½ cup kimchi well-fermented kind (chopped)
- 4 pieces kombu aka dried kelp
- 2 shiitake mushrooms (feel free to sub with dried shiitake mushrooms)
- 1 green onion sliced into 1 inch pieces
- 1 ¼ cup vegetable broth or sub with cold water
- 2 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 teaspoon regular soy sauce not light or dark soy sauce
- ½ teaspoon gochugaru
- ½ teaspoon white granulated sugar
Instructions
- In a small pot, add vegetable broth, dried kelp and shiitake mushrooms. Cover and bring to a boil. Let it simmer on low for 10 minutes. This is your broth.
- Meanwhile, in a separate small pot on medium heat, add sesame oil and fry yellow onions until translucent. Next add in kimchi and fry until juices have released.
- Then pour in kelp mushroom broth, soy sauce, gochugaru, and sugar and stir to mix. Cover with a lid and bring this to a boil on medium-high heat. Simmer on low heat for 15-20 minutes.
- Lastly, uncover and add soft tofu on top and allow tofu to warm for 5 minutes. Garnish with green onions. Enjoy!
Mark
Amazing! I made this and it was really easy to make and so delicious with rice. Will be making again.
Rosemary
I need to cook with tofu more often!! I actually have a package just waiting to be used in my fridge!
Milly
Very delicious and thankful to find this vegan version of one of my favourite stews.
Sherri
Looooove kimchi but I can't believe I have never had a kimchi stew before. And of course, whenever there's tofu involved, I'm in lol. Looks absolutely amazing and flavorful! Definitely a must-try. 🙂
Heidi | The Frugal Girls
All of that delicious heat you've incorporated into this stew is perfect for clearing the sinuses on a cold winter day or during allergy season!
Teresa
Amazing! I used homemade kimchi that turned out too salty so I omitted the soy sauce from the recipe and it’s perfect! It’s simmering right now & I’ll add a squeeze of lime when I eat this today for lunch 😋
christieathome
Thanks so much for making my recipe! So glad you enjoyed it!