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Kimchi Jjigae

East Asian · 35 min · Easy · 4 servings

Kimchi Jjigae

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A fiercely savory red stew built on well-fermented kimchi, tofu and gochujang. Sour, spicy and bubbling. The older your kimchi, the better this gets.

~490 cal per serving — Calories are approximate, per serving — a guide only.

high-protein
Plan it:

Method

  1. 1

    Fry the kimchi

    ⏱ 10 min

    Heat the oil in a pot over medium-high heat and fry the chopped kimchi with the onion until the kimchi darkens and smells sweet rather than raw. This step builds the whole flavor: give it longer than feels necessary.

  2. 2

    Add the pastes

    ⏱ 2 min

    Stir in the garlic, gochujang and chili flakes and cook for another minute until everything is coated and glossy.

  3. 3

    Simmer

    ⏱ 15 min

    Pour in the stock and any reserved kimchi juice, add the mushrooms, soy sauce and maple syrup, and bring to a rolling simmer so the broth reduces slightly and turns deep red.

  4. 4

    Add the tofu

    ⏱ 5 min

    Lay the tofu slabs into the stew and simmer gently until heated through. Nudge rather than stir so they stay intact.

  5. 5

    Finish

    Taste for salt, drizzle over the sesame oil and scatter the scallions on top. Serve bubbling hot with rice.

Notes

Use old, sour kimchi. Fresh kimchi has not developed the acidity the stew is built on, and the result tastes thin. Check the kimchi is vegan; many contain fish sauce or shrimp.

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