Sweet Potato & Tofu Kimchi Jjigae

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Korean soup with creamy sweet potato, soft tofu, and spicy kimchi, balanced by a savory mushroom broth. This korean-inspired asian (vegetarian) ready in about 45 minutes pairs kimchi, firm tofu, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

★ 4.7 (11 ratings) Prep: 20 min Cook: 25 min Serves 6 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Sweet Potato & Tofu Kimchi Jjigae take to make?

Total time is about 45 minutes (20 min prep + 25 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 Sweet Potato & Tofu 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 kimchi from drying out.

Can I substitute ingredients in Sweet Potato & Tofu 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 Sweet Potato & Tofu Kimchi Jjigae for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.

Is Sweet Potato & Tofu Kimchi Jjigae vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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