Tangy Korean Kimchi Tofu Jjigae with Fresh Vegetables
Experience the heartwarming taste of Korea with this savory and tangy kimchi tofu jjigae, loaded with fresh vegetables and bursting with flavor.
Preparation
Get these tasks done before you start cooking.
Preparing the Tofu
- 1
Combine Marinade
In a small bowl, combine soy sauce and rice vinegar.
- 2
Toss Tofu
Add cubed tofu and gently toss to coat. Set aside for 10 minutes.
Tip: Be gentle when handling tofu to prevent crumbling.
- 3
Drain Tofu
Drain and reserve for cooking.
Preparing the Vegetables
- 1
Prep Vegetables
Wash and prep all vegetables as described.
- 2
Organize Bowls
Keep them in separate bowls for easy access during cooking.
- 3
Uniform Cutting
Ensure vegetables are cut uniformly for even cooking.
How to Make Tangy Korean Kimchi Tofu Jjigae with Fresh Vegetables
Total time: 1 h · Yields 4 servings
- 1
Sauté Aromatics
Heat sesame oil in a pot, add gochugaru and sauté for 30 seconds until fragrant.
- 2
Build the Base
Add kimchi and kimchi juice; sauté for another 3 minutes. Add soy sauce and vegetable broth, and bring to a boil.
- 3
Simmer Jjigae
Add prepared vegetables and tofu. Simmer on low heat for 15–20 minutes until vegetables are tender.
Chef's Tips
Further reading
Frequently asked questions
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.
Is this dish vegan?
Yes, this recipe is vegan-friendly.
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