Sweet Potato & Tofu Kimchi Jjigae

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Korean soup with creamy sweet potato, soft tofu, and spicy kimchi, balanced by a savory mushroom broth. This Asian recipe (vegetarian), ready in about 45 minutes, pairs kimchi, firm tofu, and sweet potato for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Prep: 20 min Cook: 25 min Serves 6 Korean cuisine 280 cal/serving

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Ingredients

1 cup kimchi
300g firm tofu
1 medium sweet potato
8 pieces shiitake mushrooms
2 tbsp gochujang paste
1 tbsp soy sauce
2 stalks green onions
4 cups water

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Instructions

Step 1: Cut 300g tofu into 1-inch cubes and blanch in boiling water for 2 minutes, then drain. Cube 1 medium sweet potato into 1-inch pieces.
Step 2: In a large pot, sauté 1 cup kimchi and 8 sliced shiitake mushrooms over medium heat for 3-4 minutes until softened. Add 2 tbsp gochujang paste, 1 tbsp soy sauce, and 4 cups water. Bring to a simmer.
Step 3: Add blanched tofu and sweet potato cubes, cooking for 15-18 minutes until the sweet potato is tender. Stir in 2 chopped green onions and season with salt if needed.