A spicy, savory and tangy kimchi stew with smooth silken tofu. This quick and easy tofu kimchi jjigae is ready in 30 minutes with simple ingredients. A great main dish that serves best with steamed rice and it's vegan!
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Tofu Kimchi Jjigae is a popular Korean food that features soft tofu simmered in a spicy, savory and tangy kimchi stew with onions and mushrooms.
This tofu kimchi stew is served at many Korean restaurants in a clay earthenware stone bowl to keep it hot, as you enjoy it with rice and Korean side dishes (aka "banchans").
This spicy hot bubbling stew is the perfect meal for a cold day when you want to instantly warm up your body!
What makes my version vegan is we're using store-bought vegan kimchi, which doesn't contain fish sauce. In addition, instead of using anchovy stock, we're using vegetable stock.
If you're not vegan, you can use regular kimchi and any stock you enjoy. You can also add canned tuna, seafood, chicken, pork, or eggs to the stew if you wish.
Ingredients & Substitutes
Please scroll down to the below Recipe card for full measurements
- Soft Tofu / Silken Tofu: this is usually sold in tubes or in square packaging at Korean grocery stores or Western grocery stores and it's very soft. Or substitute with medium to firm tofu if you prefer that texture.
- Vegan Kimchi: The brand Pulmuone sells a "Vegan Kimchi" that doesn't contain fish sauce at H-Mart or at select Korean grocery stores. Or substitute with traditional kimchi if you're not vegan.
- Kimchi Brine: This is the same kimchi juice from the Kimchi package. It's not sold as a separate ingredient at the Korean grocer.
- Onion: white or yellow onion both work.
- Kombu (aka dried kelp): a dried dark green type of seaweed sold at many Asian grocery stores in the dried section.
- Shiitake Mushrooms: fresh or dried shiitakes both work for this recipe. Just make sure to rehydrate the dried kind in hot boiling water for a few minutes for the recipe.
- Green onions
- Vegetable Stock: or substitute with mushroom stock. If you're not vegan, substitute with anchovy stock, dashi stock or low-sodium chicken stock.
Seasoning
- Sesame oil: for that nutty flavor!
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Gochugaru: aka Korean red pepper powder. It's a spicy red chili powder or flake that is seedless. Commonly used in Korean cooking.
- White Granulated Sugar: to balance the tangy and salty flavors of the stew.
Note: Most Korean or Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Use well-fermented kimchi by checking if the cabbage is more reddish than white and if there's kimchi brine at the base of the package.
- Buy kimchi in larger packages as they contain more kimchi brine.
- Be gentle when working with the soft tofu because it can easily break apart.
- Remove the kombu from the broth after it's simmered as the kelp can make the broth bitter if left for too long.
- Let the stew simmer for 15 minutes to reduce and concentrate the flavors.
Instructions
Below are step-by-step instructions on how to make tofu kimchi jjigae:
- In a small pot, add vegetable broth, kombu and shiitake mushrooms. Cover and bring to a boil on medium-high heat. Then reduce to low heat to simmer for 10 minutes. Remove the kombu from the broth. Set aside.
- Meanwhile, heat sesame oil in a separate small pot on medium heat and sauté onions and garlic until onions are translucent. Add in chopped kimchi and sauté until kimchi juices release.
- Then pour in the broth with the mushrooms. Season the broth with soy sauce, gochugaru, and sugar. Cover and bring the stew to a boil on medium-high heat. Then reduce to low heat to simmer for 15 minutes.
- Add sliced soft tofu on top of the stew and simmer for 3 minutes until warm. Garnish with green onions and enjoy with steamed rice.
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing tofu kimchi jjigae because the tofu will change in texture.
Pairing Suggestions
Tofu kimchi jjigae serves well with steamed rice along with the following Korean side dishes:
FAQ
Tofu kimchi jjigae can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave for 1-3 minutes until hot or reheat in a small pot on the stovetop on medium heat. Note: the texture of the tofu will expand because it will absorb the stew liquids.
Yes, feel free to add chopped napa cabbage, sliced carrots, zucchini or enoki mushrooms.
Yes, feel free to add canned tuna, eggs, pork, or chicken.
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📖 Recipe
Quick & Easy Tofu Kimchi Jjigae (Vegan)
Ingredients
- 7.05 oz soft tofu or silken tofu, sliced
- ¼ cup onion thinly sliced
- 1 clove garlic minced
- ½ cup kimchi chopped
- 1 ¼ cup vegetable broth or mushroom stock
- 4 pieces kombu (aka dried kelp)
- 2 shiitake mushrooms or sub with rehydrated shiitake mushrooms
- 2 teaspoon sesame oil
- 1 teaspoon regular soy sauce
- ½ teaspoon gochugaru
- ½ teaspoon white granulated sugar
- 1 green onion finely chopped for garnish
Instructions
- In a small pot, add vegetable broth, kombu and shiitake mushrooms. Cover and bring to a boil on medium-high heat. Then reduce to low heat to simmer for 10 minutes. Remove the kombu from the broth. Set aside.
- Meanwhile, heat sesame oil in a separate small pot on medium heat and sauté onions and garlic until onions are translucent. Add in chopped kimchi and sauté until kimchi juices release.
- Then pour in the broth with the mushrooms. Season the broth with soy sauce, gochugaru, and sugar. Cover and bring the stew to a boil on medium-high heat. Then reduce to low heat to simmer for 15 minutes.
- Add sliced soft tofu on top of the stew and simmer for 3 minutes until warm. Garnish with green onions and enjoy with steamed rice.
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!
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!
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. 🙂
Milly
Very delicious and thankful to find this vegan version of one of my favourite stews.
Rosemary
I need to cook with tofu more often!! I actually have a package just waiting to be used in my fridge!
Mark
Amazing! I made this and it was really easy to make and so delicious with rice. Will be making again.