Traditional recipes

Tofu and Kimchi Stew

Tofu and Kimchi Stew

If gochujang hasn’t made it to your pantry yet, this stew recipe would also work with virtually any miso.


  • 1 tablespoon vegetable oil
  • 6 scallions, white and pale-green parts chopped, dark-green parts reserved
  • 1 1-inch piece ginger, peeled, finely chopped
  • 4 cups low-sodium chicken broth
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 1 small daikon, peeled, sliced

Recipe Preparation

  • Heat oil in a large saucepan over high. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes. Add broth, then whisk in gochujang and soy sauce. Add daikon and gently simmer until daikon is tender, 15–20 minutes.

  • Add kimchi and tofu. Simmer until tofu is heated through. Carefully divide among bowls. Thinly slice reserved scallion tops and scatter over.

Reviews SectionIf you love yourself, you'll add potatoes to this recipe. Ohmygosh-- just perfect.Soup_Please_Springfield, MO 06/11/20Easy and delicious! I didn't have daikon, so used mushrooms and added some extra napa cabbage.AnonymousLos Angeles, CA05/12/20Since the onset of physical distancing 8 weeks ago - this has proven to be the most comforting dish of all. The ratio of the ingredients to each other is spot on, in my opinion, and the flavours are nostalgic for me since I spent a year in the 90s teaching in Seoul. (I have substituted black radish for the daikon since that's what I had on hand.)Yellow PumpkinWoodstock, Ontario05/09/20This recipe was easy to follow and tasted delicious.I used veggie instead of chicken broth, added a splash of kimchi juice and added twice the amount of kimchi and tofu.I would definitely recommend this recipe. Thanks for sharing!AnonymousToronto, Canada04/18/20classic recipe for kimchi jiggae- definitely add more broth/water though. 4 cups is in no way enough.ate this with ramen noodles and added pickled cucumbers.Anonymoussingapore04/18/20This is SO good. Can't get groceries because of social distancing, so I used white miso + red pepper flakes in place of gochujang, and substituted a small turnip for the daikon. Also put an egg on it, as one does. So glad I have this for the rest of the week!AnonymousNew York04/01/20Sooooo good and super easy. For a weeknight dinner w some rice on the side, it comes together in about 40 min (most of that is simmering the daikon.) I always add a bit less broth and more everything else for a stronger flavor. I've tried it w a raw egg yolk on top, and some minced pork cooked in the oil before the aromatics go in, both of which are awesomeliliana.elizaSeattle, WA04/01/20Loved this recipe. I couldn't find gochujang, so I ended up mixing white miso and sambal oelek (or siricha might work) to make a substitute and this recipe still turned out great. It would probably benefit from some sesame oil or fish sauce as well. It would almost certainly benefit from using homemade chicken broth or dried mushrooms.NinerSixBaltimore, MD01/22/20delicious and easy soup. i used sesame oil instead of vegetable oil. i used the entire block of tofu as well. 1/4 would not be enough! furthermore, i added lime juice and sesame seeds at the end. i wish i would've added some dried mushrooms into the stock and sauteed some red onions in the beginning to add some more vegetables. great and easy recipe. i loved the spice level.WOW! This soup is amazing and comes together so quickly. I used water as I forgot to pick up broth and it was still great. I added an egg yolk and sprinkled it with a little furikake to add flavor lost from the broth. It's spicier than I would usually like but I powered through. Next time I'll probably reduce the amount of gochujang by a tablespoon and add more onion and maybe some other veg.Works great over udon noodles for a more substantial meal. I can see this being a great soup base you could add other stuff to, like mushrooms or snow peas. And I bet it would work well with shrimp instead of tofu for a protein. I think the daikon is essential though, I wouldn't sub it out.AbsenceOfGravitasOntario01/16/20It's delicious, but man is it spicy! For our palates, uncomfortably so. Wondering if I used the correct chili paste. It's Gochujang Hot Pepper Paste, in a red plastic container, marked "hot." The other choice in the store was "very hot. " Next time I'm going to use 3 teaspoons instead of 3 tablespoons.AnonymousDavis, California 01/13/20Yum! So satisfying. I replaced potatoes for daikon and added zucchini for some veg. More similar recipes please!AnonymousBrooklyn NY01/10/20Double it and use a whole block of tofu. Share it with everyone who needs a hug!Use Better Than Bouillon No Chicken Base to make it vegan. Yay!I made this tonight for the boyfriend and it was amazing.Came together super quickly.I didn’t have any daikon radish, so added some frozen mixed mushrooms to the mix and also some sliced Korean rice cake.The rice cake softened in the liquid and added some chew factor alongside the silken tofu. Delicious!This is definitely going on the regular dinner rotation. Have lots of tissues handy for the Chilli induced runny nose ;)RunningxblindCambridge, UK11/08/19Came together really quickly. Didn't have access to daikon but still found this delicious and flavourful. I added more tofu (almost a whole block) and felt it made the stew more substantial. Will make again!This was so so delicious and easy. Would this freeze well?AnonymousAmsterdam10/21/19sounds pretty good, but it's missing something ... i think it's the Pork Belly!hollis5Vero Beach, FL01/24/19Super simple and delicious. I wasn't feeling well and love seaweed when my throat hurts, so I added a bit of kombu. Used a vegetarian chicken broth.We made this for the first time last night. We don't eat meat, so had to replace the stock with porcini stock. Was really good, but a bit too salty since it wasn't low sodium - that's quite important for the balance. Agree with the other reviews in that it's a really easy, warming stew for winter. I can see this becoming a regular favourite.Ruth GibbsLondon England11/07/18This is my favorite new recipe in a long time, and I try a lot of new recipes. It's quick and easy, and infinitely forgiving and variable. Perfection. I would try it w/ mushrooms, pork belly, pulled pork or chicken, more tofu, potato, noodles or rice, and with an egg on top.bettyrockerNew York, NY01/05/18This stew is incredible. Hits the spot on a nice, cold afternoon.I made the soup vegan by subbing the chicken broth with vegetable broth, and made sure to use Vegan Kimchi and gochujang. I am thinking about ways to make it even better - potentially adding in trumpet mushrooms or subbing seitan for tofu. Nonetheless - this stew is soup-er easy to make and taste delicious.lukeanapolisSan Francisco 12/01/17I think about this soup all the time. Whenever it gets cold/gloomy/rainy outside (or I'm hungover/sick/sad), this is the meal I turn to. It always makes me feel (at least a little) better.It also is suuuper simple to make, and makes your kitchen feel cozy. I keep most of these ingredients on hand in my pantry/fridge, so I can make this pretty much whenever I want. Future me is always appreciative.alizaraeNew York 10/31/17

How to make Soondubu Jjigae (Soft Tofu Stew)

Another warm and hearty stew that's popular is Soondubu Jjigae - or soft tofu stew. The main ingredient in this stew that makes it different from kimchi jjigae is the soft tofu used in the stew.

What makes soondubu jjigae different from kimchi jjigae is also the simplicity of it - as compared to kimchi stew, there is not as many ingredients in it. Keeping things simple is key to making the best soondubu jjigae.

Do not add too much meat into your soondubu jjigae - the focus should be on the soft silken tofu and the kimchi. In this recipe, we used a mixture of seafood - clams and prawns. Feel free to switch up the kind of seafood used or even the kind of meat, just make sure to stick to one kind of meat (pork, chicken or beef).

It may look slightly intimidating with a long list of ingredients, but this soondubu jjigae recipe is deceivingly quick to make in just under 10 steps! So if you are on a time crunch, do not worry as this recipe is perfect for you!



  • 1/2 cup kimchi
  • 1 tube Korean silken tofu
  • 2.5 cups water
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 1/2 tbsp clam stock powder
  • 1 tsp sugar
  • Salt, a pinch
  • 1 cup seafood - clams, prawns etc.
  • 1/2 pack enoki mushrooms
  • 1/2 tbsp minced garlic
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 2 tbsp sesame oil
  • 1 stalk chopped green onion, separate green and white parts
  • 1/4 scallion, thinly sliced
  • 1 egg


  1. In a pot on medium-high heat, sauté scallions and white part of spring onion in sesame oil, about 1-2 mins.
  2. Add gochugaru and continue to sauté. This will give a nice red chilli oil on top of your stew.
  3. Add minced garlic and continue to sauté.
  4. Add the kimchi and fry for 1 min until fragrant.
  5. Add water, clam stock powder, soy sauce and fish sauce into the pot. Mix and cover the pot, and let the stew come to a boil.
  6. Add sugar, salt, seafood, enoki mushrooms and the Korean silken tofu into the stew. Break the tofu up into smaller chunks, and bring to a boil again.
  7. Right before serving, crack the egg on top of the stew. If desired, garnish with the green part of spring onions and serve.

And that's it! You have your very own soondubu jjigae that is perfect after a long and tiring day, or even for a family feast.

Do tag us on our Instagram when you try the recipe, and get your JIN Kimchi here!

The kimchi

When cooking with kimchi, you should always use fully fermented, sour kimchi. The older the better! If you can&rsquot wait your kimchi to turn sour, add a little bit of vinegar to the kimchi before using it. It&rsquos not going to be as good as sour kimchi, but it&rsquoll help a little.

Also, Your Korean market may carry commercially packaged kimchi called mukeunji (묵은지), meaning old kimchi.

If the kimchi is overly sour to your taste, add a teaspoon or two of sugar to the stew to balance out the sour taste.

Korean Kimchi Stew with Tofu

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Korean Kimchi Stew with Tofu Recipe

Nutritional Bonus: A traditional, fermented Korean dish, kimchi (which is typically made from ingredients including Chinese cabbage, daikon radish, garlic, Korean red pepper powder, onion, fish sauce and ginger) is the perfect example of “the whole is greater than the sum of its parts.” Each and every ingredient lends vitamins and minerals that make kimchi one impressive condiment. Four of kimchi’s main ingredients – cabbage, daikon radish, onions and garlic – have displayed significant heart-health benefits and some anticancer properties. Garlic, for example, has been shown to reduce plaque buildup in blood vessels and lower “bad” LDL cholesterol. Kimchi is also a superfood because of the way it’s prepared: fermentation. During fermentation, healthy bacteria such as lactobacilli are developed. Among its many benefits, lactobacilli are probiotics believed to support and improve the body’s immunity. Like other naturally fermented foods, shop for brands that list “unpasteurized” on the label as the heat during pasteurization can destroy their healthy bacteria.

Tofu Kimchi Stew

This soup gets its authentic Korean flavor from gochujang, a spicy-sweet red condiment made from red chiles and fermented beans. The thick paste is used extensively in Korean cuisine as a condiment for everything from grilled tofu to soup. You’ll usually find it sold in small plastic tubs at Asian markets and many well-stocked grocers. You can adjust the spiciness of the soup by varying the amount of gochujang you use. Serve with hot steamed rice for a warming meatless Monday meal.

Tofu Kimchi Stew


  • 1 Tbs. canola oil
  • 1/2 yellow onion, thinly sliced
  • 1 cup (4 oz./120 g) Napa cabbage kimchi, coarsely chopped, plus 1/2 cup (4 fl. oz./125 ml) liquid from kimchi jar
  • 2 tsp. finely chopped garlic
  • 2 tsp. finely chopped fresh ginger
  • 2 cups (16 fl. oz./500 ml) vegetable broth
  • 1 small zucchini, halved lengthwise and sliced into 1/4-inch (6-mm) pieces
  • 1/4 cup (2 fl. oz./60 ml) mirin
  • 1 to 2 Tbs. gochujang or sambal oelek chile paste
  • 1 tsp. sugar
  • 1/2 lb. (250 g) soft tofu
  • 1 to 2 Tbs. soy sauce
  • 1 tsp. dark sesame oil
  • 3 Tbs. thinly sliced green onions

1. In a large saucepan over medium heat, warm the canola oil. Add the onion and sauté until it begins to brown, about 4 minutes. Add the chopped kimchi, garlic and ginger, and cook for 2 minutes.

2. Add the broth, zucchini, mirin, chile paste, sugar, 2 cups (16 fl. oz./500 ml) water and the reserved kimchi liquid and bring to a simmer. Cover and cook until the zucchini is tender, about 10 minutes. Break up the tofu into 1-inch (2.5-cm) pieces and gently stir it into the soup. Cook until heated through, about 5 minutes.

3. Taste the broth—it should be spicy, sweet and a little sour from the kimchi. Adjust the seasoning to taste with soy sauce and additional chile paste, if desired. Stir in the sesame oil, ladle the soup into the bowls, sprinkle with the green onions and serve immediately. Serves 4.

Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian , by Ivy Manning.

Spicy soft tofu stew with kimchi and pork belly

It’s about time for some sizzling, comforting stew, isn’t it? How about sundubu-jjigae? It’s hot, spicy, filling, comforting, delicious, soft tofu stew and has many reasons to be one of the most popular items in Korean restaurants.

I made a video and recipe for sundubu-jjigae seven years ago (!) and it’s been watched over a million times on YouTube (!!). So it was about time for an HD remake and a variation on the recipe, too. That recipe was for seafood sundubu-jjigae, which is my favorite, but since then I’ve learned that kimchi-sundubu-jjigae is more popular. This recipe is is for that version, it’s sundubu-jjigae made with kimchi and pork belly, really hard to go wrong with this dish. Whichever one you choose, you won’t be disappointed. Both are delicious, spicy, and savory, much better than anything you can order at a restaurant.

This recipe serves 1 or two people, but you can double or triple the recipe for more people, and use a large stainless steel or cast iron pot for the cooking. If you want to serve everyone in a ttukbaegi then you’ll need to cook them on multiple burners, just like a restaurant!

Enjoy my recipe, and let me know if you make this! Take a photo and send it to me!

Ingredients (Serves 1 or 2)

  • 8 large dried anchovies, heads and guts removed
  • 5 ounces of radish, peeled, washed, and sliced thinly
  • dried kelp (6 x 4 inch piece)
  • 2 tablespoons hot pepper flakes
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon vegetable oil
  • ½ cup pork belly (or any cut of pork: 2.5 ounces), cut into small pieces
  • ¼ cup chopped onion
  • 1 clove minced garlic
  • 1 green onion, chopped
  • ½ cup well-fermented kimchi (4 ounces), chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon sugar
  • 1 tube of soft tofu (sundubu)
  • 1 egg


Make anchovy kelp stock (myeolchi dasima yuksu):

  1. Put dried anchovies, radish, dried kelp, and 4 cups of water in a pot. Cover and boil over medium high heat for 10 minutes until it starts boiling.
  2. Reduce the heat to low and boil another 20 minutes
  3. Remove from the heat and strain. It will make about 2 cups of stock.

Make the spicy paste:

Put it all together:

  1. Heat up a 3 cup earthenware pot (ttukbaegi) on the stove over medium high heat for about 3 to 4 minutes. If you use a small heavy pan or pot, it will take less.
  2. Add the vegetable oil, onion, and garlic. Stir it with a wooden spoon for 1 minute.
  3. Add the pork. Stir for 3 minutes until the pork is no longer pink.
  4. Add kimchi and keep stirring for a minute. Add ½ cup anchovy stock. Cover and cook for 7 minutes over medium heat.
  5. Add the salt and the sugar and mix well.
  6. Cut the tube of soft tofu into half and squeeze it out into the pot. Gently break up the tofu with a wooden spoon. If you want, add a few tablespoons of stock.
  7. Put the hot pepper mixture on top and spread it with the spoon.
  8. Crack the egg and put it on top, in the center of the stew. Let it bubble and sizzle for 1 minute.

Kimchi Stew with Tofu and Meatballs

A scrumptious kimchi stew loaded with meatballs and veggies. Serve it with some steamed rice and you’ll have a one-pot dinner in no time.

Once you get the basic ingredients ready, the cooking part is easy. All you need to do is stir fry tons of aromatics with the kimchi and gochujang to release their fragrance. Then you can throw in any veggies and protein you like.

Although traditional kimchi stew often uses thinly sliced pork, I prefer to use ground pork to make these flavorful, juicy, and tender meatballs. The soup is somehow more fulfilling this way. We serve it as a main dish with steamed rice for dinner. It makes a cold winter day extra warm and cozy.

@omnivorescookbook on Instagram! I’d love to see what you come up with.

How To Make Kimchi Stew with Pork and Tofu?

Cooking kimchi stew is actually easy and simple if you use store-bought broth like chicken, beef, or vegetables. In Korea, they usually make their own stock from scratch using anchovy .

But for this recipe, I’m using chicken broth because that’s what I have on hand. You can also use beef or vegetable stock.

To make kimchi stew, you will need sesame oil, garlic, onions, pork belly, kimchi, its brine, broth, gochujang (Korean red pepper paste), salt, sugar, firm tofu and scallions.

Except for kimchi, I never really liked spicy food so this version is a bit mild on the spiciness. If you like hot and spicy kimchi stew feel free to add more red pepper paste and chili flakes.

You will need a pot to cook this stew. In Korean dramas, they usually serve this in a stone bowl called dolsot.

In medium-high heat, start heating a tablespoon of vegetable oil. Saute 2 teaspoons of minced garlic, medium-size sliced onions, and half a pound of pork belly for 5 minutes or until the pork is not red anymore.

Add 2 cups of chopped kimchi along with 1/4 cup of kimchi brine. Simmer for 2 minutes. Pour in 2 cups of broth and add in 2 teaspoons of gochujang, and 2 teaspoons of sugar. Season with salt and simmer for 10 minutes. Topped with sliced firm tofu and sprinkle with scallions. Add a splash of sesame oil, cover the pot and simmer for 2 minutes.

Kimchi stew with pork and tofu is best served with rice and fried salted mackerel.

What to do with leftover kimchi stew? What I always do with the leftover stew is turn it to ramen or udon. I either add ramen or udon noodles to the soup and stir in an egg.

Other Recipes You May Like!

You will need the following for my kimchi jjigae recipe.

Kimchi Jjigae Ingredients:

  • 3 pieces dried kelp
  • 2 dried shiitake mushrooms
  • 3 cups water
  • ½ package organic soft tofu, sliced into 1 cm thick
  • 2 stalks organic green onion, slice into 1 inch pieces
  • ½ tsp cane sugar
  • 1 tsp salt
  • 1.5 tsp korean hot pepper paste or gochujang paste
  • ½ tsp korean hot pepper flakes
  • 1 tsp sesame oil
  • 1 cooking onion, sliced

Spicy Kimchi Stew (Kimchi Jjigae or Kimchi Chigae)

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

Nutrition Facts
Servings: 4
Amount per serving
Calories 317
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 29%
Cholesterol 78mg 26%
Sodium 877mg 38%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 30g
Vitamin C 3mg 15%
Calcium 205mg 16%
Iron 5mg 26%
Potassium 539mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Korea’s national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi stew (kimchi jjigae or kimchi chigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot.

Fiery, hearty, and full of flavor, kimchi jjigae (pronounced kim-chee JEE-gei) is great for cold winter days, but Koreans can eat it anytime, anywhere. It's one of the most popular stews in Korea and is featured at many meals and in traditional restaurants. There's just one thing to keep in mind when you're planning to make kimchi jjigae—it is spicy. Really, really spicy. That's why it's served with a lot of white rice, to help balance out all that heat.

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