Kimchi Stew (Kimchi Jjigae)

Popular across restaurants across Korea, this comforting kimchi stew is a staple in Korean cuisine.
Kimchi Stew (Kimchi Jjigae)

Prep time: 5 minutes
Cook time: 25 minutes

Ingredients
  • 2 cups kimchi, roughly chopped (reserve the juices!)
  • 1 L chicken stock (substitute with water)
  • 2 Tbsp gochujang (Korean hot pepper paste)
  • 1 tsp gochugaru (Korean hot pepper flakes)
  • 3 spring onions, chopped into finger length sections
  • 1 Tbsp sugar
  • 2½ tsp sesame oil, to garnish
  • 200 g silken tofu, cut into 1 cm cubes (optional)
Method

Boil the kimchi stew

In a large soup pot, add chicken stock, 2 Tbsp gochujang, 1 tsp gochugaru, 1 Tbsp sugar, and 1½ tsp sesame oil.

Boil the kimchi stew

Add the kimchi and its juices, as well as the spring onions. If you’re using tofu, you can add them at this point. Bring to a boil.

Chef's Tip
  • For the tofu, look for packets labeled “silken tofu for frying” as these types of tofu doesn’t fall apart too easily in soup

Simmer the kimchi stew

Simmer the kimchi stew

After it’s bubbled away for 5 minutes, lower the heat and simmer for 10 minutes. Remove from heat.


Plate the dish

Plate the dish

Drizzle 1 tsp sesame oil and serve with steamed rice.