DinnerMain Course

Tofu Kimchi Stew (Sundubu Jjigae)

Name: Tofu Kimchi Stew (Sundubu Jjigae)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: korean
Ingredients: 500 g firm silken tofu drained and cut into large pieces; 1.5 cup kimchi chopped, with its juice; 0.5 pcs yellow onion thinly sliced; 3 clove garlic minced; 2 pcs green onion chopped, divided; 3 cup vegetable broth; 2 tbsp gochugaru; 1 tbsp soy sauce; 1 tbsp sesame oil; 0.5 tsp sugar; 0.5 tsp salt or to taste; 0.25 tsp black pepper or to taste; 1 tbsp oil for sautéing

This comforting and hearty Korean stew features silken tofu, fermented kimchi, and an umami-rich broth. It's a quick and satisfying vegetarian meal, perfect for a chilly evening.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium

Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gfirm silken tofu, drained and cut into large pieces
1.5 cupkimchi, chopped, with its juice
0.5 pcsyellow onion, thinly sliced
3 clovegarlic, minced
2 pcsgreen onion, chopped, divided
3 cupvegetable broth
2 tbspgochugaru
1 tbspsoy sauce
1 tbspsesame oil
0.5 tspsugar
0.5 tspsalt, or to taste
0.25 tspblack pepper, or to taste
1 tbspoil, for sautéing

Equipment

ladle · pot · knife · cutting board

The method

Step by step

1
Heat the oil in a medium pot or a traditional Korean earthenware pot (ttukbaegi) over medium heat.
About 1 min
Cook’s note: Using a ttukbaegi helps keep the stew hot throughout the meal.
2
Add the sliced yellow onion and sauté for 3-4 minutes until softened and translucent.
About 4 min
3
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
About 1 min
4
Add the chopped kimchi and its juice, then add the gochugaru and sugar. Sauté for 5-7 minutes, stirring occasionally, until the kimchi softens and develops a deeper flavor.
About 7 min
Cook’s note: Cooking the kimchi well is key to developing a rich base for the stew.
5
Pour in the vegetable broth and bring the mixture to a boil.
About 3 min
6
Reduce the heat to a simmer, then add the soy sauce, sesame oil, salt, and black pepper. Stir to combine.
About 1 min
Cook’s note: Adjust seasoning to your preference after a quick taste.
7
Gently add the silken tofu pieces to the simmering stew. Avoid stirring too vigorously to prevent breaking up the tofu too much.
About 1 min
8
Simmer for another 5-7 minutes, allowing the flavors to meld and the tofu to heat through.
About 7 min
9
Stir in half of the chopped green onion just before serving.
10
Ladle the hot stew into bowls and garnish with the remaining green onion.
Cook’s note: Serve immediately with a side of steamed rice.

Keep it good

Storage

Store leftover stew in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of water if too thick.