Kimchi Jigae With Tofu

The Clean-Eating Kimchi Jigae With Tofu You’ll Crave Every Week!

If you’ve been craving a cozy, nourishing meal that warms you from the inside out—while still fitting perfectly into your clean eating routine—then this clean-eating Kimchi Jigae Recipe Tofu is about to become your new weeknight obsession. When I first started developing this recipe, I wanted something authentic, simple, healthy, gut friendly, and anti-inflammatory without losing the bold, unmistakable flavors of classic Korean soups. After a few batches (and a lot of kimchi tasting), I finally landed on a version that’s easy, vibrant, and so satisfying you’ll want to make it every single week.

As someone who has worked with Korean dishes for years, I can confidently say this: Kimchi Jigae might be one of the most comforting meals ever created. And the tofu version? Even better—lighter, vegan-friendly, and incredibly nourishing. This recipe tastes like a hug, but a hug that also supports digestion, helps reduce inflammation, and fuels your body with clean ingredients.

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What Is Kimchi Jigae?

Kimchi Jigae (sometimes spelled Kimchi Stew) is a traditional Korean soup made from fermented kimchi, broth, spice, and protein. It’s one of Korea’s most iconic comfort dishes—simple enough for weeknight dinners, yet deep in flavor thanks to fermented kimchi.

This clean-eating version keeps the spirit of the authentic dish, but uses tofu to create a lighter, vegetarian and vegan-friendly approach. Tofu absorbs flavor beautifully and provides a high-quality plant protein that keeps the dish hearty without weighing you down.

The flavor? Spicy, tangy, savory, warming, and deeply satisfying. And because we use fermented kimchi, the stew becomes incredibly gut friendly and naturally anti-inflammatory.

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Why This Version Is Perfect for Clean Eating

• Fermented kimchi supports digestion and gut health.
• Tofu offers clean, plant-based protein.
• Garlic, ginger, and chili provide anti-inflammatory benefits.
• Vegetable broth keeps it vegan and clean.
• Minimal oil makes it lightweight yet flavorful.

When I make this stew for myself, I love knowing that every ingredient is working for my body—not against it. It’s deeply comforting but doesn’t leave you feeling heavy afterward. Honestly, that’s why I keep coming back to this recipe every week.

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Ingredients You’ll Need (with Exact Measurements)

This recipe serves 3–4 people.

• 1 1/2 cups fermented kimchi, chopped
• 1 cup kimchi juice (if available)
• 1 tablespoon avocado oil (or sesame oil)
• 1 medium yellow onion, sliced
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon gochujang (Korean red chili paste)
• 1 teaspoon gochugaru (Korean chili flakes)
• 4 cups vegetable broth
• 1 tablespoon soy sauce (or coconut aminos for clean eating)
• 1 teaspoon rice vinegar
• 1/2 teaspoon maple syrup (optional to balance acidity)
• 1 block (14 oz) firm tofu, drained and cubed
• 1 cup sliced mushrooms (shiitake, cremini, or enoki)
• 1 cup zucchini slices (optional)
• 2 green onions, chopped
• Sea salt to taste

This ingredient list is built on simple, authentic principles—you don’t need anything fancy to make it work. Just clean, real ingredients that bring big flavor.

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How to Make This Clean-Eating Kimchi Jigae With Tofu

1. Heat the oil in a pot over medium heat.
2. Add onions and sauté for 3–4 minutes until softened.
3. Stir in garlic and ginger; cook for 1 minute.
4. Add kimchi and sauté for another 3 minutes to deepen flavor.
5. Mix in gochujang and gochugaru, stirring to coat the kimchi.
6. Pour in vegetable broth and kimchi juice, stirring to combine.
7. Add soy sauce, vinegar, and optional maple syrup.
8. Bring to a boil, reduce heat, and simmer for 12–15 minutes.

9. Add mushrooms, zucchini, and tofu cubes.
10. Simmer for another 8–10 minutes.
11. Taste and adjust seasoning with salt.
12. Top with chopped green onions before serving.

The key is giving the kimchi enough time to soften and release its savory tang into the broth. Once it melds with the gochujang and garlic, you get that classic, irresistible Kimchi Jigae flavor.

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🔥 Recommended Tools & Ingredients (Amazon Picks)

These are products I personally love using while developing this recipe in my kitchen. They make the process easier, faster, and more flavorful—especially if you’re cooking Korean food regularly.

1. Korean Earthenware Pot (Ddukbaegi)

If you want an authentic Korean cooking experience, this earthenware pot is a must. It keeps your Kimchi Jigae piping hot, enhances the depth of flavor, and is perfect for single or double servings. It also retains heat incredibly well, making your soup extra cozy.

Perfect for: Korean soups, rice dishes, stews.

👉 Get this authentic Korean Ddukbaegi on Amazon and elevate your soup game!

2. CJ Haechandle Gochujang Paste

This gochujang is one of the cleanest and most balanced versions on the market. It’s mildly spicy, slightly sweet, and adds the exact depth you need for an authentic Korean dish—without overwhelming the flavor.

👉 Add this gochujang to your pantry for easy weeknight Korean dinners—grab it on Amazon!

3. Organic Firm Tofu (Shelf-Stable Pack)

For meal prep lovers, shelf-stable tofu is a lifesaver. It stores easily, tastes great, and holds its shape beautifully in soups like Kimchi Jigae. If you’re always cooking vegan or healthy meals, having this on hand is unbelievably convenient.

👉 Try this high-quality tofu for cleaner, healthier meals—available now on Amazon!

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How to Eat Kimchi Jigae (Korean Style!)

There are many ways to enjoy this dish, but here are the most traditional:

• With steamed rice – The classic way.
• With roasted seaweed sheets – Adds crunch and umami.
• With Korean banchan – Kimchi, spinach, tofu sides, pickled radish.
• As a rice bowl – Pour the stew over warm rice.

Personally, I love eating this stew with a spoon in one hand and a small bowl of rice in the other. There’s something so comforting about alternating bites of spicy kimchi broth and warm rice. It makes the entire meal feel grounding and satisfying.

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Variations You’ll Love

1. Vegan Version

Simply use vegetable broth and ensure your gochujang is vegan-friendly.

2. Extra Veggies

• Spinach
• Bok choy
• Carrots
• Napa cabbage

3. High-Protein Version

• Double the tofu
• Add edamame
• Add chickpeas (non-traditional but delicious)

The beauty of this dish is how flexible and forgiving it is. You can make it spicy or mild, simple or loaded with vegetables—whatever fits your mood.

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Why This Kimchi Jigae Is Perfect for Meal Prep

• The flavor gets deeper as it sits.
• Kimchi maintains texture without getting soggy.
• Tofu absorbs broth beautifully.
• Stores well for 3–4 days in the fridge.

Whenever I prep this stew ahead for the week, I swear it tastes even better on day two. The broth becomes richer, the tofu soaks up every bit of flavor, and reheating it takes no time at all.

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FAQs About Kimchi Jigae

Is this version vegan?

Yes, as long as you use vegetable broth and vegan kimchi.

Is it clean eating friendly?

Absolutely—simple, whole ingredients with low oil and high nutrient density.

Is kimchi anti-inflammatory?

Yes, fermented foods + chili + garlic = a powerful anti-inflammatory combination.

What tofu should I use?

Firm or extra-firm tofu holds shape the best.

Is this authentic?

Flavor-wise, yes. The foundation stays true to the traditional Korean dish; the clean eating adjustments simply make it lighter.

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Final Thoughts

This Clean-Eating Kimchi Jigae With Tofu is everything you want in a weeknight dinner—easy, simple, authentic, healthy, gut friendly, anti-inflammatory, and bursting with Korean flavor. It's one of those rare dishes that nourishes the body and comforts the soul at the same time.

After testing and retesting this recipe for the blog, I realized something: I wasn’t just writing an article… I was making a dish I genuinely wanted to enjoy again and again. And that’s when I knew this was the version worth sharing with you.

I hope this becomes your new go-to cozy meal, your favorite Korean-inspired comfort dish, and maybe even the soup you crave every week—just like I do.