Kimchi-jjigae

Kimchi Stew

Based on 1 rating

5

min

Preparation

25

min

Cook

Easy

Difficulty

2

Steps

8

Ingredients

This soupy dish is popular across restaurants in Korea. In fact, this comforting stew is a staple in Korean cuisine.

Let's start cooking!

Gochujang and sesame oil mixed into pot filled with chicken stock

Step 1 - Make soup base

  • In a large soup pot, add chicken stock, 1 Tbsp sugar, 1 tsp gochugaru, 2 Tbsp gochujang and 2 Tbsp sesame oil.
Kimchi stew simmered with spring onions in pot

Step 2 - Add kimchi and spring onions

  • Add the kimchi and its juices, as well as the spring onions. If you’re using tofu, you can add them at this point.
For the tofu, look for packets labeled “silken tofu for frying”. This ensures that your tofu won’t fall apart much in the soup.
  • Bring to a boil.

  • After it’s bubbled away for 5 minutes, reduce the heat to low and simmer for 10 minutes. Remove from heat.

Garnish and serve!

Simmered kimchi and tofu stew garnished with spring onions in a claypot

Garnish with 1 tsp sesame oil and serve with steamed rice.

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