Kimchi and Tofu Stew (Kimchi Jjigae)
A deeply flavorful, one-pot Korean stew simmered with fermented kimchi, silken tofu, and mushrooms for a comforting meal that warms from the inside out. This korean-inspired soups ready in about 40 minutes pairs gochujang, soy sauce, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tbsp gochujang
- 1 tbsp soy sauce
- 1/2 cup water
- 1 block (14 oz / 400g), cut into 1-inch cubes firm tofu
- 3 cups, chopped kimchi
- 1 small, thinly sliced onion
- 2 cups vegetable broth
- 1/2 cup, sliced mushrooms
- 1/4 cup, thinly sliced green onions
- 1 tbsp sesame oil
Instructions
- Step 1: In a medium pot, whisk together 1 tbsp gochujang, 1 tbsp soy sauce, and 1/2 cup water until gochujang is fully dissolved. Bring to a gentle simmer over medium heat.
- Step 2: Add 1 block cubed firm tofu, 3 cups chopped kimchi, and 1 thinly sliced onion to the pot. Stir to combine and bring to a simmer.
- Step 3: Add 2 cups vegetable broth and 1/2 cup sliced mushrooms, then bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
- Step 4: Uncover and simmer for 5 more minutes until stew thickens slightly. Stir in 1/4 cup thinly sliced green onions and cook for 1 minute until wilted.
- Step 5: Transfer to bowls, drizzle with 1 tbsp sesame oil, and serve hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kimchi and Tofu Stew (Kimchi Jjigae) take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kimchi and Tofu Stew (Kimchi Jjigae)?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gochujang from drying out.
Can I substitute ingredients in Kimchi and Tofu Stew (Kimchi Jjigae)?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kimchi and Tofu Stew (Kimchi Jjigae) for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kimchi and Tofu Stew (Kimchi Jjigae)?
Korean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
