Can I substitute the tofu for another protein?

Yes, you can use chicken or pork for a non-vegetarian option, adjusting cooking times as necessary.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, the flavors develop beautifully, but add tofu just before reheating to maintain its texture.

What if I can't find gochugaru?

Substitute with a mix of regular chili powder and paprika.

Yes, this recipe is vegan-friendly.

Tangy Korean Kimchi Tofu Jjigae with Fresh Vegetables

Name: Tangy Korean Kimchi Tofu Jjigae with Fresh Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: 1 tablespoon sesame oil; 1 tablespoon gochugaru (Korean chili flakes); 2 cups well-fermented kimchi, chopped; 2 tablespoons kimchi juice; 2 tablespoons soy sauce; 4 cups vegetable broth; 1 medium zucchini, sliced; 1 cup mushrooms, sliced (shiitake or button); 1/2 onion, thinly sliced; 1 cup Napa cabbage, roughly chopped; 14 oz firm tofu, drained and cubed; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 green onions, thinly sliced; 1 tablespoon sesame seeds

A Flavorful Korean Stew with a Tangy Twist

Experience the heartwarming taste of Korea with this savory and tangy kimchi tofu jjigae, loaded with fresh vegetables and bursting with flavor.

45 min
4
Intermediate

Ingredients

For the Soup Base

1 tablespoon sesame oil

1 tablespoon gochugaru (Korean chili flakes)

2 cups well-fermented kimchi, chopped

2 tablespoons kimchi juice

2 tablespoons soy sauce

4 cups vegetable broth

For the Vegetable Medley

1 medium zucchini, sliced

1 cup mushrooms, sliced (shiitake or button)

1/2 onion, thinly sliced

1 cup Napa cabbage, roughly chopped

For the Tofu

14 oz firm tofu, drained and cubed

1 tablespoon soy sauce

1 tablespoon rice vinegar

For the Garnish

2 green onions, thinly sliced

1 tablespoon sesame seeds

Preparation

Preparing the Tofu

Combine Marinade

In a small bowl, combine soy sauce and rice vinegar.

Toss Tofu

Add cubed tofu and gently toss to coat. Set aside for 10 minutes.

Be gentle when handling tofu to prevent crumbling.

Drain Tofu

Drain and reserve for cooking.

Preparing the Vegetables

Prep Vegetables

Wash and prep all vegetables as described.

Organize Bowls

Keep them in separate bowls for easy access during cooking.

Uniform Cutting

Ensure vegetables are cut uniformly for even cooking.

Cooking Process

Sauté Aromatics

Heat sesame oil in a pot, add gochugaru and sauté for 30 seconds until fragrant.

Use medium-high heat and sauté for about 5 minutes.

Build the Base

Add kimchi and kimchi juice; sauté for another 3 minutes. Add soy sauce and vegetable broth, and bring to a boil.

Allow the kimchi and kimchi juice to reach room temperature before cooking for better flavor integration.

Simmer Jjigae

Add prepared vegetables and tofu. Simmer on low heat for 15–20 minutes until vegetables are tender.

Simmer on low heat for 15–20 minutes.

Plating & Serving