Kimchi Jjigae Recipe with Tofu

Authentic Kimchi Jjigae with Tofu – A Korean Comfort Food You Can Make at Home!

From my very first spoonful of kimchi jjigae—served bubbling in a stone pot at a modest Seoul eatery—I was hooked. That spicy, tangy broth mingling with silky tofu felt like a warm hug on a cold day. Now, as both a chef and home cook, I wanted to recreate that authentic, spicy, healthy, easy stew at home. This kimchi jigae recipe tofu edition is vegetarian (or vegan if you choose), packed with flavor, perfect for dinner, and among the best Korean food dishes you can put on your table.

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What Is Kimchi Jjigae?

Kimchi jjigae—literally kimchi stew—is a cornerstone of Korean food, a communal stew/soup that Korean families often serve directly from a shared pot. Unlike guk (lighter soup), jjigae is rich, hearty, and ideal for dinner meals. Traditional versions are made with pork or seafood, but this tofu-based version delivers full flavor, plant-based protein, and probiotic benefits from fermented kimchi. Using aged kimchi intensifies the tang and spice—it's the authentic, best way. Why This is the Best Kimchi Jjigae Recipe with Tofu

What sets this recipe apart:

• Easy to make in 30 minutes
• Healthy with vegetable broth, tofu, and no meat
• Spicy, authentic, and full-bodied
• Perfect for a quick dinner or make-ahead meal
• Vegetarian or vegan option for maximum flexibility

This is more than a recipe—it's a celebration of cozy Korean home cooking.

Ingredients (Serves 4)

• 300 g (approx. 2 cups) aged kimchi, chopped, plus 2 Tbsp kimchi brine
• 150 g firm or extra-firm tofu, cubed into ~2 cm pieces
• 1 small brown onion (˜30 g), thinly sliced
• 2 cloves garlic, minced (~6 g)
• 1 stalk green onion (white & green parts separated), sliced (15 g total)
• 750 ml vegetable broth (or water)
• 1 Tbsp gochujang (˜17 g)
• 2 tsp gochugaru (Korean red pepper flakes) (~4 g)
• 1 Tbsp soy sauce (or tamari)
• 1 tsp sugar
• 1 tsp toasted sesame oil
• Optional: 50 g sliced shiitake mushrooms
• Salt, to taste
• Rice and sesame seeds for serving

Personal Cooking Story

As I was testing this recipe, I remembered how I once pressed tofu on my makeshift balcony kitchen in Bandung. It was messy using plates and jars—and very inefficient. Discovering a proper tofu press changed everything. I could achieve uniformly firm tofu that held its shape in the simmering stew and soaked up every spicy drop.

Speaking of which…

Product Picks to Elevate Your Kimchi Jjigae Experience

1. Tofuture Tofu Press:

Compact, simple, and very effective. Silicone-banded pressure gives even pressing in under 15 minutes—perfect for firm tofu that absorbs stew flavors beautifully. Great for beginners and seasoned tofu cooks alike.

Grab this affordable and space-saving tofu press to make every block of tofu stew-ready!

2. OXO Tofu Press:

A well-known brand with a sturdy, BPA-free plastic design. Easy to clean and press tofu evenly—delivers consistent texture and flavor absorption.

Click to add reliable tofu pressing power to your kitchen arsenal.

3. Granite Dolsot Stone Pot:

This traditional Korean stoneware lets you serve your jjigae hot and dramatic—just like in Seoul! The pot retains heat and keeps your kimchi stew bubbling table-side.

Impress guests and enjoy your stew in authentic style—bring home a dolsot pot today.

Step-by-Step (Easy & Foolproof)

1. Prep tofu: If using a tofu press, press for 10–15 minutes to remove excess water—helps tofu stay firm and soak up flavor. Alternatively, gently pat dry with towels.

2. Sauté kimchi & aromatics: In a heavy pot or dolsot, heat 1 Tbsp oil over medium heat. Add sliced kimchi and brine, onion, garlic, and white parts of green onion. Stir fry for 5 minutes until kimchi lightly caramelizes and the aroma deepens.

3. Add seasoning: Stir in gochujang and gochugaru—bloom with the aromatics for 1 minute. Then add soy sauce and sugar.

4. Add broth and mushrooms: Pour in 750 ml vegetable broth (or water plus kelp powder or mushroom stock). Bring to a gentle boil, then reduce heat and simmer 10 minutes.

5. Tofu time: Gently nestle tofu cubes and sliced shiitake mushrooms into the stew. Simmer for another 5–7 minutes until tofu is heated through and has absorbed flavor.

6. Finish and garnish: Drizzle sesame oil, add green onion tops, and season with salt as needed.

7. Serve: Transfer to bowl, sprinkle sesame seeds, serve piping hot. Best with steamed rice and banchan side dishes (e.g. pickled cucumber or sautéed spinach) for a full Korean dinner.

Tips for an Authentic Korean Stew

• Use aged kimchi: The sourer, the better—it adds depth and heat.
• Tofu choice: Firm or extra-firm works best—silken tofu turns mushy.
• Balance spice: Adjust gochugaru amount to match your heat tolerance.
• Flavor layering: Bloom spices early, taste later and adjust soy or salt.
• Serve family-style: In traditional Korean meals, jjigae is shared from a common pot.

Variations: Vegan, Vegetarian & Beyond

• To make fully vegan, check that your kimchi has no fish sauce or shrimp paste. Use only plant-based broth.
• Add black beans, sweet potato noodles, or udon for extra heartiness and variation—just don’t overdo noodles or you’ll lose soup volume
• Add mushrooms like enoki or oyster for more umami.
• For non-vegetarian versions: add 100 g pork belly or cubed Spam at step 2 sauté stage for a richer, traditional stew.

Storing & Reheating

This kimchi jjigae tastes even better the next day as flavors continue melding. Store cooled stew in a sealed container in fridge for up to 3 days. Reheat gently on the stovetop over medium heat—add a splash of broth if soup has thickened. Add tofu fresh or reheat tofu in with the stew.

Why You’ll Keep Making This Recipe

• It’s one-pot dinner magic—fast, flavorful, and deeply satisfying.
• Adaptable to vegetarian or vegan diets without sacrificing flavor.
• A balanced, healthy, spicy meal rich in plant protein, probiotics, and umami.
• Cozy comfort in a bowl—authentic Korean stew that connects home kitchens with tradition.

Frequently Asked Questions

Q: Can I use silken tofu? Only if you like a very soft, custard-like texture. For proper stew slicing and better absorption, firm tofu is preferred.

Q: How spicy is this?

With 1 Tbsp gochujang and 2 tsp gochugaru, it’s medium-spicy. You can adjust to taste—or balance with a little more sugar or less pepper.

Q: Can I freeze leftovers?

Kimchi stew can be frozen but tofu texture may change slightly. I recommend eating within 3 days refrigerated for best taste.

Final Thoughts & Personal Reflection

Writing this blog post made me nostalgic for those first few bites of steaming kimchi jjigae in Seoul—and proud to bring that experience home. I hope this kimchi jigae recipe tofu version becomes a staple in your kitchen, a go-to for dinner, healthy, easy, spicy, and authentic Korean food meals. Let this spicy soup warm your evenings and energize your weeknights.

Thank you for letting me share my kitchen story—now, it’s time for you to create your own. Grab your tofu press, gather your ingredients, and let’s simmer up something unforgettable. Share your experience—I’d love to hear how your stew turns out!