Korean Kimchi Stew (Kimchi Jjigae)
A comforting, one-pot staple built on the deep, tangy heat of fermented kimchi.
Why This Recipe Works
Using aged kimchi is the secret to a deep, complex broth without hours of simmering. This one-pot stew comes together quickly, making it an ideal weeknight meal when you need something spicy and restorative.
Instructions
Press the tofu for at least 10 minutes to drain excess liquid, then slice into 1-inch-thick pieces.
Mix the gochugaru, soy sauce, gochujang, garlic, black pepper, and mirin in a small bowl until they form a well-combined paste.
Heat a medium pot or Korean clay pot over medium heat and add the sesame oil until it shimmers. Sauté the onion and scallions for 2 to 3 minutes until the onion is translucent and softened.
Stir in the kimchi and prepared soup paste, sautéing for 2 minutes to allow the flavors to bloom and the kimchi to soften.
Arrange the shiitake mushrooms, enoki mushrooms, and tofu in the pot, then pour in the vegetable stock. Cover and bring the liquid to a boil over medium-high heat, about 5 to 6 minutes.
Lower the heat to a simmer and taste the broth. Season with salt if needed, then garnish with fresh scallions.
Serve immediately while steaming hot, alongside bowls of short-grain rice.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors will continue to deepen.
